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192 积分 2024-12-23 加入
Polyphenols from sauce-flavor distiller's grains: Improving the fecal microbial structure and intestinal barrier function
2个月前
已完结
Advances in rapid on-site detection techniques for food safety and authenticity
2个月前
已关闭
Salivary modulation of organic acid effects on pungency perception in baijiu
2个月前
已完结
Relationship between sulfur compounds and Baijiu flavor: composition, flavor characteristics, and modulation
2个月前
已完结
Multi-source data fusion empowered by machine learning enables accurate discrimination of Maotai-flavor Baijiu production techniques
2个月前
已完结
Advances in rapid on-site detection techniques for food safety and authenticity
2个月前
已关闭
Survey of volatile organic compounds released at different temperatures from tea by direct analysis in real time mass spectrometry
3个月前
已完结
Advances in desorption electrospray ionization mass spectrometry imaging: Research progress and applications
3个月前
已完结
Chemical aggregation of carbonyl compounds as the core contributor to chromatic alterations in jiangxiangxing baijiu aging
3个月前
已完结
Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu
4个月前
已完结
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