Lv3
302 积分 2024-11-08 加入
Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu
2个月前
已完结
基于感官定量描述分析及吸附笔-气质联用技术的浓香型白酒品质差异因子锚定
2个月前
已完结
Characterization of terpenoids and norisoprenoids from base and retail Qingke Baijiu by GC × GC-TOFMS and multivariate statistical analysis
3个月前
已完结
Unraveling the role of Peanut protein in baijiu-Peanut pairing flavor complexity: A focus on ethanol-induced denaturation
4个月前
已完结
Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches
4个月前
已完结
Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service
4个月前
已关闭
Feasibility of using gas chromatography-ion mobility spectrometry to identify characteristic volatile compounds related to brandy aging
5个月前
已完结
Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu
5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
6个月前
已完结
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