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70 积分 2025-02-09 加入
Bacillus that produces TTMP enhances the total ester content in Baijiu through biofortification
5小时前
待确认
The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
8天前
已完结
Comparison of different drying technologies for brocade orange (Citrus sinensis) peels: Changes in color, phytochemical profile, volatile, and biological availability and activity of bioactive compounds
8天前
已完结
A Comprehensive Overview of the Principles and Advances in Electronic Noses for the Detection of Alcoholic Beverages
21天前
已完结
Differences in flavor characteristics of Rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
21天前
已完结
Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-Nose and E-Tongue
21天前
已完结
Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses
22天前
已完结
Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS
23天前
已完结
Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS
23天前
已完结
Characterization and discrimination of volatile compounds in roasted Arabica coffee beans from different origins by combining GC-TOFMS, GC-IMS, and GC-E-Nose
23天前
已完结
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