Lv6
3173 积分 2021-03-31 加入
Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
2小时前
待确认
Lichenysin, a Cyclooctapeptide Occurring in Chinese Liquor Jiannanchun Reduced the Headspace Concentration of Phenolic Off-Flavors via Hydrogen-Bond Interactions
1个月前
已完结
Structural and Molecular Characteristics of Lichenysin and Its Relationship with Surface Activity
1个月前
已完结
Analyzing the metabolic mechanisms and regulation of flavor compounds in Baijiu from a microbial sociology perspective
2个月前
已完结
Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing
1年前
已完结
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