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762 积分 2023-07-24 加入
Flavoromics and machine learning for baijiu flavor and quality prediction
1天前
待确认
Flavoromics and machine learning for baijiu flavor and quality prediction
1天前
待确认
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
1个月前
已完结
Uncovering the flavor characteristics of soy sauce aroma baijiu from two important regions via multiple analytical approaches
2个月前
已完结
Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study
2个月前
已完结
Strengthening the microbial community and flavor structure of jiupei by simulating strong-aroma baijiu fermentation with Bacillus velezensis DQA21
3个月前
已完结
Characterization of volatile compounds in aged Jiangxiangxing baijiu by GC × GC-TOFMS and means of the sensomics approach
4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
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
5个月前
已完结
Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies
6个月前
已完结
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