Lv3
250 积分 2026-01-29 加入
Multi-platform chemometric analysis of volatile and non-volatile components for quality evaluation of base liquor: A case study on Qingxiangxing Baijiu
1个月前
已完结
Flavor characterization of Chenxiang-type baijiu-Daoguang nianwu aged in wooden Jiuhai with different vintages integrating GC-E-nose, GC-IMS, GC-MS-O, ROAV and chemometrics approaches
1个月前
已完结
Advances in mid-infrared spectroscopy combined with chemometrics for comprehensive analysis of Chinese Baijiu: From qualitative identification to quantitative detection
1个月前
已完结
Interpretable machine learning for the grade prediction of strong flavor yuanjiu (crude Baijiu) based on HS-GC-IMS
1个月前
已完结
Hyperspectral imaging–ensemble learning algorithm-based rapid quantitative detection of pH and amino acid nitrogen in fermented grains
1个月前
已关闭
Acidic substances generation patterns and regulation strategies in the Caosha and first rounds of Jiangxiangxing Baijiu fermentation
1个月前
已完结
Metal ions regulated Ag NPRs etching colorimetric sensor array for discrimination of Chinese Baijiu
3个月前
已关闭
Elucidating the aging mechanism of Fuyu-flavor Baijiu mediated by metal ions via GC–MS, spectroscopy, electrochemistry, and SEM-EDS
3个月前
已完结
Analysis and regulation of baijiu aroma-active compounds: integrating metabolomics, sensory genomics, and artificial intelligence
5个月前
已完结
Effect of Fermentation Processing on the Flavor of Baijiu
5个月前
已完结
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