Lv4
556 积分 2025-09-26 加入
Determination of phthalate esters in teas and tea infusions by gas chromatography–mass spectrometry
7天前
已完结
Enhancing the enzymatic hydrolysis efficiency of lignocellulose assisted by artificial fusion enzyme of swollenin-xylanase
7天前
已完结
Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea
7天前
已完结
Volatile components and sensory properties of jujube wine as affected by material preprocessing
22天前
已完结
Analysis of the Effect of Mixed Fermentation on the Quality of Distilled Jujube Liquor by Gas Chromatography-Ion Mobility Spectrometry and Flavor Sensory Description
27天前
已完结
Analysis of Flavor Components in Jujube Brandy by Gas Chromatography-Olfactometry-Mass Spectrometry
27天前
已完结
Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts
28天前
已完结
Exploring the relationship between GuaYi levels and microbial-metabolic dynamics in Daqu
1个月前
已关闭
A rapid photoionization detector-based gas chromatography electronic nose enhanced by DOE and SVM for accurate classification of baijiu jiuqu quality grades
1个月前
已关闭
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