Lv31
400 积分 2025-12-26 加入
Analysis of non‑volatile organic acids based on silanization combined with gas chromatography‑mass spectrometry and chemometrics: A robust strategy to discriminate geographical origin of sauce‑flavor Baijiu
1个月前
已完结
Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu
2个月前
已完结
Direct adsorption sampling and ambient mass spectrometry analysis of tobacco smoke with porous paper strips
2个月前
已完结
Simultaneous determination of six alkaloids in tobacco and tobacco products by direct analysis of real-time triple quadrupole mass spectrometry with a modified pretreatment method
2个月前
已完结
Rapid in situ analysis of tobacco chemical composition via ultrasonic nebulization extraction coupled with atmospheric pressure photoionization mass spectrometry
2个月前
已完结
Wheat variety dominates Nong-flavor Daqufunctionality over compression parameters:A quantitative framework linking crop traitsto fermentation starter quality
2个月前
已完结
Direct analysis in real time high-resolution mass spectrometry for authenticity assessment of lamb
2个月前
已完结
Unraveling the fruity aroma in soy sauce aroma Baijiu by pinpointing key aroma compounds and evaluating their sensory impact
3个月前
已完结
Research progress in the use of liquid-liquid extraction for food flavour analysis
3个月前
已完结
皖公网安备34019202002308
