Lv31
350 积分 2026-05-26 加入
Characterization of the key odorants in light aroma type chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies
1个月前
已完结
Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies
1个月前
已完结
Characterization of Key Aroma Compounds in Chinese Guojing Sesame-flavor Baijiu by Means of Molecular Sensory Science
1个月前
已完结
Reducing the background interference of liquid-liquid extraction method during Baijiu aroma analysis
1个月前
已完结
Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds
1个月前
已完结
SAFE法结合GC-MS定量酒醅中挥发性生物活性成分
3个月前
已完结
Yeast (Saccharomyces cerevisiae) Protein Concentrate: Preparation, Chemical Composition, and Nutritional and Functional Properties
4个月前
已完结
Improving Cellular Protein Content of Saccharomyces cerevisiae Based on Adaptive Evolution and Flow Cytometry-Aided High Throughput Screening
4个月前
已完结
Hyaluronic Acid as an Adjunct to Coronally Advanced Flap Procedures for Gingival Recessions: A Systematic Review and Meta-Analysis of Randomized Clinical Trials
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