Lv13
80 积分 2025-03-05 加入
Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
1天前
已完结
Effect of different vinification processes on chemical and sensory properties of Aronia melanocarpa wines
1天前
待确认
Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies
2天前
已完结
Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
1个月前
已完结
Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains
1个月前
已完结
Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae
1个月前
已完结
Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics
1个月前
已完结
用不同的商业酿酒酵母发酵红树莓和黑树莓葡萄酒中挥发性有机化合物的鉴别和表征： 使用电子鼻、GC-MS, GC-IMS和多元统计模型进行综合分析
2个月前
已完结
Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity
4个月前
已完结
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