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38 积分 2025-09-20 加入
Effect of Fermentation Processing on the Flavor of Baijiu
9天前
已完结
Characterization of key aroma compounds in dry type Huangjiu by integrated sensory-directed flavor analysis, and molecular docking
24天前
已完结
Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry
25天前
已完结
Integrating molecular simulation and sensory analysis reveals the sweetness-enhancing mechanism of sweet-aroma compounds in Baijiu
1个月前
已完结
Structural basis of odorant recognition by a human odorant receptor
2个月前
已完结
Which impact for beta-damascenone on red wines aroma?
2个月前
已完结
Competitive binding predicts nonlinear responses of olfactory receptors to complex mixtures [Physics]
2个月前
已完结
Effects of Ethanol on Flavor Perception in Alcoholic Beverages
2个月前
已完结
Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu
3个月前
已完结
FLAVOR THRESHOLD AS AFFECTED BY INTERACTION AMONG THREE DAIRY-RELATED FLAVOR COMPOUNDS
3个月前
已完结
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