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42 积分 2025-10-12 加入
Morphological structure, chemical composition and formation mechanism in the haze of blueberry wine
14天前
已关闭
Elucidating the aging mechanism of Fuyu-flavor Baijiu mediated by metal ions via GC–MS, spectroscopy, electrochemistry, and SEM-EDS
22天前
已完结
Speciation study of aluminium in beverages by Competitive Ligand Exchange–Adsorptive Stripping Voltammetry
25天前
已完结
SPIRAL: A probabilistic deep learning framework for Chinese liquor (Baijiu) classification via near-infrared hyperspectral imaging
28天前
已完结
Digital transformation of Jiangxiangxing Baijiu production: integrating flavor compound analysis, machine learning recognition, and genetic algorithm blending of multi-rounds
1个月前
已完结
Intelligent recognition of the fermentation stage of baijiu based on multi-dimensional data fusion and interpretable machine learning
1个月前
已完结
Determination of seventeen sugars and sugar alcohols in fruit juice samples using hydrophilic interaction liquid chromatography-tandem mass spectrometry combining response surface methodology design
2个月前
已完结
Weighted SPXY method for calibration set selection for composition analysis based on near-infrared spectroscopy
3个月前
已完结
Near-Infrared Spectroscopy Combined With An Adaptive Multi-Factor Feature Evolution Algorithm For Identifying Base Liquor Grades
3个月前
已关闭
Near-Infrared Spectroscopy Combined With An Adaptive Multi-Factor Feature Evolution Algorithm For Identifying Base Liquor Grades
3个月前
已关闭
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