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60 积分 2026-07-06 加入
Sweet Aroma Synergistic Enhancement Mechanism of β-Damascenone in Dry Red Wine
2天前
已完结
Identification of Key Substances and Mechanisms of Action for the Pleasurable Aroma of Shaoxing Huangjiu Based on GC–MS, Molecular Docking, and Sensory Evaluation
5天前
已完结
Unsaturated fatty acid-associated lipid oxidation contributes to browning and flavor formation in high-temperature Daqu
11天前
已完结
Pulsed Electric Field-Induced Ethanol Cluster Assembly: A Molecular Mechanism Accelerating Baijiu Aging
1个月前
已完结
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