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怡然铃铛
Lv3
330 积分
2022-12-07 加入
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Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB)
17天前
已完结
SAFE and SBSE combined with GC‐MS and GC‐O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor
21天前
已完结
A review on flavor of Baijiu and other world-renowned distilled liquors
29天前
已完结
Reducing the background interference of liquid–liquid extraction method during Baijiu aroma analysis
30天前
已完结
Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches
30天前
已完结
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
1个月前
已完结
A coumarin based ratiometric fluorescent probe for the detection of Cu2+ and mechanochromism as well as application in living cells and vegetables
1个月前
已关闭
A naphthalimide-based and Golgi-targetable fluorescence probe for quantifying hypochlorous acid
1个月前
已完结
Development of a fluorescent strategy for quantification of fluoride ions in foods and toothpaste
1个月前
已完结
Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?
1个月前
已完结
没有进行任何应助
下载好了【积分已退回】
1个月前
突然找到了【积分已退回】
11个月前
感谢
1年前
速度真快,感谢,点赞
1年前
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