Lv4
490 积分 2024-07-19 加入
Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments
21小时前
待确认
Comparative analysis of pyrazine compounds in soy sauce aroma Baijiu from different regions and their impact on flavor profiles
1个月前
已完结
Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu
2个月前
已完结
The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor
2个月前
已完结
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis
2个月前
已完结
Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet using HS-SPME-GC × GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches
2个月前
已完结
Characterization of volatile compound differences of Shaoxing Huangjiu aged for different years using GC-E-Nose, GC–MS, and GC-IMS
2个月前
已完结
Derivatization-GC-MS-based differential analysis of key substances in yellow rice wine with different aging periods
2个月前
已完结
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
2个月前
已完结
Capsaicin from chili peppers and its analogues and their valued applications: An updated literature review
2个月前
已完结
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