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110 积分 2025-09-20 加入
Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches
16天前
已完结
Recent advances on aroma-food ingredient interactions: A review
22天前
已完结
Effects of gallic acid on the release of aroma compounds in Moutai Baijiu
2个月前
已完结
Study of the interaction mechanism of aroma components in Baijiu and associated brain response microstates
2个月前
已完结
Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu
2个月前
已完结
Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu
2个月前
已完结
Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach
2个月前
已完结
Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology
2个月前
已完结
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
3个月前
已完结
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