Lv21
150 积分 2025-09-20 加入
Use of Sorbent-Based Vacuum Extraction for Determination of Volatile Phenols in Beer
14分钟前
已完结
Full Evaporative Vacuum Extraction─A Quantitative and Green Approach for Analysis of Semivolatile Organic Compounds in Drinking Water and Surface Water Using GC–MS
31分钟前
已完结
Key Aroma Differences in Volatile Compounds of Aged Feng-Flavored Baijiu Determined Using Sensory Descriptive Analysis and GC×GC–TOFMS
20天前
已完结
Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
1个月前
已完结
Microbial interactions in fermented foods: current status and perspectives of omics studies
1个月前
已关闭
Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain
1个月前
已完结
Characterization of volatile compounds in aged Jiangxiangxing baijiu by GC × GC-TOFMS and means of the sensomics approach
1个月前
已完结
Characterization of volatile compounds in aged Jiangxiangxing baijiu by GC × GC-TOFMS and means of the sensomics approach
1个月前
已完结
Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix
1个月前
已完结
Research on the origin of the "grain aroma" in Nongxiangxing baijiu based on the flavor profile of steamed brewing grains
1个月前
已完结
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