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2940 积分 2023-01-31 加入
Non-ethanol components of Baijiu alleviate ethanol-induced energy metabolism disorder and gut microbiota dysbiosis in mice
6天前
已完结
Decoding the honey-like aroma formation in Chinese rice-flavor baijiu via key aroma compounds and their perceptual interaction
28天前
已完结
Uncovering the flavor characteristics of soy sauce aroma baijiu from two important regions via multiple analytical approaches
28天前
已完结
Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications
1个月前
已完结
Identification and comparison of key aroma active compounds in southern and northern sauce-flavor baijiu
1个月前
已完结
Physicochemical and molecular transformation of novel functional peptides from Baijiu
2个月前
已完结
Comprehensive analysis of lactones and furanones in baijiu: Identification, quantitation, sensorial contribution and aging-related insights
6个月前
已完结
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
6个月前
已完结
The influence of organic acids on the dynamic perception of trigeminal pungency induced by ethanol and ester compounds
6个月前
已完结
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