Lv11
36 积分 2023-07-24 加入
Strong-Flavor Baijiu Pit Mud Microbiome in the Context of Modern Industry: From a Black Box Under Empiricism to the Gradual Revelation of Microbial Ecosystems
3小时前
已完结
Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning
1个月前
已完结
Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas
2个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
2个月前
已完结
Exploring the significance of the 2nd and 4th round fermentations in the brewing process of sauce-flavor Baijiu
3个月前
已完结
Transcriptome and volatile compounds profiling analyses provide insights into the molecular mechanism underlying the floral fragrance of tree peony
3个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
4个月前
已完结
Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter
5个月前
已关闭
Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu
5个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
5个月前
已完结
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