Lv6
1800 积分 2022-01-19 加入
Identification of 2,4,6-Trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash
6天前
已完结
Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice
11天前
已完结
Changes in aroma composition and sensory properties provided by distiller’s grains addition to bakery products
16天前
已完结
Odor thresholds for chemicals with established occupational health standards
1个月前
已完结
Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation
1个月前
已完结
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
1个月前
已完结
A literature survey of all volatiles from healthy human breath and bodily fluids: the human volatilome
1个月前
已完结
Breath-odor evaluation by detection of volatile sulfur compounds--correlation with organoleptic odor ratings
2个月前
已关闭
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