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30 积分 2025-12-29 加入
Adsorption-diffusion of trace organics in Baijiu on porous Fe2O3
11天前
已完结
Ecological Niche Differentiation in 3D Expanding Stacks: A Key Mechanism for Enhancing Yeast Community Complexity in Sauce-Flavor Baijiu Fermentation
15天前
已完结
Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learning
1个月前
已完结
Extensive “Heart-Cut” 2D GC-MS/Olfactometry, Complementary to Aroma Extract Dilution Analysis, Odor Activity Value Evaluation, and Aroma Recombination Study, to Assess the Contribution of “Five-Grain” Derived Compounds to Baijiu Aroma
1个月前
已完结
Investigating the variations in microbiome and volatilome characteristics of sauce-flavor Muqu across different grades and production rounds
1个月前
已完结
Characterization of volatile compounds in aged Jiangxiangxing baijiu by GC × GC-TOFMS and means of the sensomics approach
1个月前
已完结
Why aging matters: Acetaldehyde-acetal interconversion in Baijiu
7个月前
已完结
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