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Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry
3个月前
已关闭
Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages
3个月前
已完结
Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet using HS-SPME-GC × GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches
3个月前
已完结
The formation, influencing factors, efficacy, and analytical techniques of flavor substances in Huangjiu
1年前
已完结
The formation, influencing factors, efficacy, and analytical techniques of flavor substances in Huangjiu
1年前
已关闭
The formation, influencing factors, efficacy, and analytical techniques of flavor substances in Huangjiu
1年前
已关闭
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
1年前
已完结
Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association
1年前
已完结
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