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298 积分 2024-08-07 加入
Current advances in LC-MS/MS and GC-MS/MS coupled with chemometrics for integrated food analysis and quality control
13天前
已完结
From Spectra to Local Networks: Evaluating MS2 Similarity Metrics
17天前
已完结
Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu
26天前
已完结
Analysis of non-volatile organic acids based on silanization combined with gas chromatography-mass spectrometry and chemometrics: A robust strategy to discriminate geographical origin of sauce-flavor Baijiu
29天前
已完结
Vintage analysis of Chinese Baijiu by GC and 1H NMR combined with multivariable analysis
29天前
已完结
Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu
29天前
已完结
Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment
29天前
已完结
In-depth profiling of carboxyl compounds in Chinese Baijiu based on chemical derivatization and ultrahigh-performance liquid chromatography coupled to high-resolution mass spectrometry
29天前
已完结
Chemometric intraregional discrimination of Chinese liquors based on multi-element determination by ICP-MS and ICP-OES
29天前
已完结
Identification of Adulteration in Jiang-Flavor Chinese Spirits with Edible Alcohol Based on UPLC-Q-TOF/MS Combined with Metabolomics
29天前
已完结
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