Lv41
596 积分 2025-09-26 加入
Deciphering Qu-aroma in Nongxiangxing baijiu via a customized aroma base solution
4小时前
已完结
Determination of phthalate esters in teas and tea infusions by gas chromatography–mass spectrometry
4个月前
已完结
Enhancing the enzymatic hydrolysis efficiency of lignocellulose assisted by artificial fusion enzyme of swollenin-xylanase
4个月前
已完结
Effect of main taste compounds on the release of methoxyphenolic compounds in Pu-erh tea
4个月前
已完结
Volatile components and sensory properties of jujube wine as affected by material preprocessing
4个月前
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
5个月前
已完结
Analysis of Flavor Components in Jujube Brandy by Gas Chromatography-Olfactometry-Mass Spectrometry
5个月前
已完结
Bioactive compounds, antioxidant activities and flavor volatiles of lager beer produced by supplementing six jujube cultivars as adjuncts
5个月前
已完结
Exploring the relationship between GuaYi levels and microbial-metabolic dynamics in Daqu
5个月前
已关闭
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