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Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni
24天前
已完结
Changes in the Concentration of Yeast-Derived Volatile Compounds of Red Wine during Malolactic Fermentation with Four Commercial Starter Cultures ofOenococcus oeni
24天前
已完结
Deciphering the mechanism underlying the n-propanol accumulation in Baijiu fermentation: A novel perspective from the interplay between acetic acid and microbial metabolism
1个月前
已完结
Digital image-based chemometrics for food analysis: a practical tutorial and roadmap
3个月前
已完结
Morphological structure, chemical composition and formation mechanism in the haze of blueberry wine
4个月前
已关闭
Elucidating the aging mechanism of Fuyu-flavor Baijiu mediated by metal ions via GC–MS, spectroscopy, electrochemistry, and SEM-EDS
4个月前
已完结
Speciation study of aluminium in beverages by Competitive Ligand Exchange–Adsorptive Stripping Voltammetry
4个月前
已完结
SPIRAL: A probabilistic deep learning framework for Chinese liquor (Baijiu) classification via near-infrared hyperspectral imaging
4个月前
已完结
Digital transformation of Jiangxiangxing Baijiu production: integrating flavor compound analysis, machine learning recognition, and genetic algorithm blending of multi-rounds
4个月前
已完结
Intelligent recognition of the fermentation stage of baijiu based on multi-dimensional data fusion and interpretable machine learning
4个月前
已完结
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