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228 积分 2025-01-14 加入
Why aging matters: Acetaldehyde-acetal interconversion in Baijiu
22天前
已完结
Vintage authentication technology for aged Baijiu: Acid-ester equilibrium
22天前
已完结
Decoding the interaction of characteristic aroma compounds in Anhui rose damascena essential oil: Utilizing odor activity values, molecular simulation, and machine learning
24天前
已完结
A machine learning-based electronic nose system using numerous low-cost gas sensors for real-time alcoholic beverage classification
29天前
已完结
Controlled synthesis of distiller's grains biochar for turbidity removal in Baijiu
1个月前
已完结
Removal of turbidity in low-alcohol Chinese baijiu by coalescence separation
1个月前
已完结
Comprehensive analysis of risk factors (methanol, acetaldehyde and higher alcohols) in alcoholic beverages and their reduction strategies: GC–MS analysis and modified activated carbon adsorption and characterization
2个月前
已完结
Characterization of key aroma compounds contributing to oxidized oil-like off-odor in Jiangxiangxing Baijiu
2个月前
已完结
Study on the Aging of Sauce-Flavored Baijiu Based on Light Irradiation
3个月前
已关闭
Characterization of Key Aroma Compounds in Aged Qingxiangxing Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
3个月前
已完结
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