Lv67
1690 积分 2024-12-05 加入
Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time‐intensity evaluation
11天前
已完结
Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains
11天前
已完结
Investigating the matrix effect of high/low methoxyl pectins on typical aroma of apple juice using HS-SPME-GC–MS and NMR analysis
12天前
已完结
Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue
14天前
已完结
Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties
19天前
已完结
A comprehensive study on the mechanism of apple flavor quality formation: Comparison of different apple cultivars in the Weihai region
19天前
已完结
Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment
3个月前
已完结
Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value
5个月前
已完结
Characterization of Aroma Compounds of Four Brandies by Aroma Extract Dilution Analysis
5个月前
已关闭
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