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190 积分 2023-05-25 加入
The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review
8小时前
求助中
Signal transduction of MEK/ERK and PI3K/Akt activation by hypoxia/reoxygenation in renal epithelial cells
4个月前
已完结
A Rapid Nondestructive Detection Method for Liquor Quality Analysis Using NIR Spectroscopy and Pattern Recognition
8个月前
已完结
Organic-Acid-Sensitive Visual Sensor Array Based on Fenton Reagent–Phenol/Aniline for the Rapid Species and Adulteration Assessment of Baijiu
8个月前
已完结
IDENTIFICATION OF WHITE WINE ADULTERATION WITH APPLE JUICE AND APPLE CIDER USING CYCLIC VOLTAMMETRY ON A SCREEN-PRINTED ELECTRODE AIDED BY CHEMOMETRIC ANALYSIS
8个月前
已完结
Differentiation and classification of Chinese Luzhou‐flavor liquors with different geographical origins based on fingerprint and chemometric analysis
8个月前
已完结
A QSPR Model for Henry’s Law Constants of Organic Compounds in Water and Ethanol for Distilled Spirits
8个月前
已完结
Synergistic Effect Mechanism of Binary Sweet Taste Compounds
10个月前
已完结
GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
10个月前
已完结
Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2
10个月前
已完结
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