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622 积分 2023-07-24 加入
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
2天前
已完结
Uncovering the flavor characteristics of soy sauce aroma baijiu from two important regions via multiple analytical approaches
22天前
已完结
Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study
23天前
已完结
Strengthening the microbial community and flavor structure of jiupei by simulating strong-aroma baijiu fermentation with Bacillus velezensis DQA21
1个月前
已完结
Characterization of volatile compounds in aged Jiangxiangxing baijiu by GC × GC-TOFMS and means of the sensomics approach
3个月前
已完结
Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu
4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
4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
4个月前
已完结
Elucidating the aging mechanism of Fuyu-flavor Baijiu mediated by metal ions via GC–MS, spectroscopy, electrochemistry, and SEM-EDS
5个月前
已完结
Dynamic evolution of ethanol clusters and solubility modulation of flavor esters during the aging of Soy sauce flavor Baijiu
5个月前
已完结
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