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70 积分 2026-03-26 加入
A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids
4个月前
已完结
Optimization and Validation of a Method for Analysis of Non-Volatile Organic Acids in Baijiu by Derivatization and its Application in Three Flavor-Types of Baijiu
4个月前
已完结
Optimization of derivatization-gas chromatography/mass spectrometry (Der-GC/MS) for analyzing non-volatile metabolites in soy sauce koji-making process and their evolution patterns
5个月前
已完结
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