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124 积分 2026-01-05 加入
Comprehensive evaluation of Chinese baijiu solid-state distillation operating conditions effect on aroma compounds distillation based on entropy weight-TOPSIS analysis
16小时前
已完结
A review on flavor of Baijiu and other world-renowned distilled liquors
16小时前
已完结
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
17小时前
已完结
Investigating the variations in microbiome and volatilome characteristics of sauce-flavor Muqu across different grades and production rounds
10个月前
已完结
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