Lv31
218 积分 2025-01-14 加入
A machine learning-based electronic nose system using numerous low-cost gas sensors for real-time alcoholic beverage classification
2小时前
求助中
Controlled synthesis of distiller's grains biochar for turbidity removal in Baijiu
15天前
已完结
Removal of turbidity in low-alcohol Chinese baijiu by coalescence separation
15天前
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
1个月前
已完结
Characterization of key aroma compounds contributing to oxidized oil-like off-odor in Jiangxiangxing Baijiu
1个月前
已完结
Study on the Aging of Sauce-Flavored Baijiu Based on Light Irradiation
2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
Characterization of key aroma compounds contributing to oxidized oil-like off-odor in Jiangxiangxing Baijiu
3个月前
已完结
Why aging matters: Acetaldehyde-acetal interconversion in Baijiu
3个月前
已完结
Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
3个月前
已完结
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