Lv3
374 积分 2023-07-24 加入
Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu
2天前
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天前
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
27天前
已完结
Elucidating the aging mechanism of Fuyu-flavor Baijiu mediated by metal ions via GC–MS, spectroscopy, electrochemistry, and SEM-EDS
1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
1个月前
已完结
Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu
3个月前
已完结
Tracking the evolution of volatile aroma compounds in Baijiu during storage: quantitative insights into temperature, oxygen, and pottery influences
3个月前
已完结
Comparative analysis of pyrazine compounds in soy sauce aroma Baijiu from different regions and their impact on flavor profiles
4个月前
已完结
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
4个月前
已完结
Characterization of aroma differences in Jiangxiangxing Baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds
4个月前
已完结
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