Lv3
358 积分 2024-11-08 加入
Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids
6个月前
已完结
Using GC–O–MS, GC–IMS, and chemometrics to investigate flavor component succession regularity in the Niulanshan Erguotou Baijiu brewing process
6个月前
已完结
Fungal Community Succession and Volatile Compound Changes during Fermentation of Laobaigan Baijiu from Chinese Hengshui Region
6个月前
已完结
Trypsin Digestion Pretreatment of Kelp Samples and the Iodine Speciation Analysis of Iodate, Iodide, MIT, and DIT by HPLC-ICP-MS
6个月前
已完结
Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability
6个月前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
6个月前
已完结
Analysis of the spectral and textural features of hyperspectral images for the nondestructive prediction of amylopectin and amylose contents of sorghum
6个月前
已完结
Effect of metal ions in Baijiu on cluster formation of water, ethanol, acetic acid and ethyl acetate molecules: Molecular dynamics and density functional theory studies
7个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
8个月前
已完结
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