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536 积分 2025-09-26 加入
Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu
1个月前
已完结
Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
1个月前
已完结
Evaluation of flavor perception of strong-aroma Baijiu based on electroencephalography (EEG) and surface electromyography (EMG) techniques
1个月前
已完结
Odor threshold dynamics during Baijiu aging: Ester–acid interactions
1个月前
已完结
The Effect of Ethanol on the Compound Thresholds and Aroma Perception in Chinese Baijiu
1个月前
已完结
Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu
1个月前
已完结
Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
1个月前
已完结
Identification and validation of key organic acids that modulate the temporal dynamics of oral irritation in baijiu
1个月前
已完结
Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds
1个月前
已完结
Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu
1个月前
已完结
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