Lv5
916 积分 2025-10-29 加入
Liquid–liquid phase separation and self-assembly of hexanoic acid and ethyl hexanoate in ethanol–water systems: a model for aged colloidal Baijiu
1天前
已完结
Investigation of liquor microstructure (ethanol-water clusters): Molecular dynamics simulation and density functional theory
1天前
已完结
Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation
1天前
已完结
Determination of Bacillus cereus Emetic Toxin in Food Products by Means of LC–MS²
3天前
已完结
Analysis of serum lysophosphatidylethanolamine levels in patients with non-alcoholic fatty liver disease by liquid chromatography-tandem mass spectrometry
30天前
已完结
Multicolor Afterglow Carbon Dots: Luminescence Regulation, Preparation, and Application
1个月前
已完结
A deep investigation into the structure of carbon dots
1个月前
已完结
Physiological and transcriptional mechanisms of post-acidification alleviation of Lactobacillus subsp. bulgaricus pre-stressed by ultrasound and pineapple peel extract
1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
1个月前
已完结
Characterization of Key Aroma Compounds in Aged Qingxiangxing Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
1个月前
已完结
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