Lv11
30 积分 2026-08-19 加入
Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds
1小时前
待确认
Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction
24天前
已完结
Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction
25天前
已完结
Comparison of four extraction methods for analysis of volatile hop‐derived aroma compounds in beer
25天前
已完结
Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines
25天前
已完结
Optimization of the HS-SPME–GC–IT/MS method using a central composite design for volatile carbonyl compounds determination in beers
27天前
已完结
Perceptual interactions between fruity and woody notes of wine
1个月前
已完结
Aroma Potential of Oak Battens Prepared from Decommissioned Oak Barrels
1个月前
已完结
The barrel aged beer wheel: a tool for sensory assessment
1个月前
已完结
Aroma Potential of Oak Battens Prepared from Decommissioned Oak Barrels
1个月前
已完结
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