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280 积分 2025-02-09 加入
Chemical Basis and Taste Mechanism of Strong-Aroma Baijiu Revealed by Integrated Metabolomics and Sensory Analysis
3小时前
求助中
Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation
3小时前
已完结
Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu
1个月前
已完结
Determination of Key Aroma Compounds and Their Olfactory Perception Mechanisms in Jasmine Tea
5个月前
已完结
Profile of the Volatile Aroma in Bergamot by Comprehensive Two-Dimensional Gas Chromatography Quadrupole Time-of-Flight Mass Spectrometry/Olfactometry
5个月前
已完结
Recent advances in Baijiu analysis by chromatography based technology–A review
6个月前
已完结
Characterization of the Freshness of Cherry Tomatoes by Headspace Solid-Phase Microextraction (HS-SPME) with Gas Chromatography-Mass Spectrometry (GC-MS) and E-Nose
6个月前
已完结
Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
7个月前
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
7个月前
已完结
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