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30 积分 2024-11-21 加入
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
1个月前
已完结
Low-temperature Daqu types differentially shape microbial and metabolic profiles in fermented grains: Insights from metagenomics and flavor omics
1个月前
已关闭
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
1个月前
已完结
Dissecting the microbial, physicochemical, and flavor dynamics of core and peel layers in Houhuo Daqu: Insights into quality regulation
1个月前
已完结
Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu
1个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
1个月前
已完结
Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning
2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
2个月前
已完结
Impact of organic acids on aroma release in light-flavor Baijiu: A focus on key aroma-active compounds
2个月前
已完结
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives
2个月前
已完结
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