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Assessing wine sensory attributes using Vis/NIR
1个月前
已完结
Differential analysis of odor characteristics and volatile compounds of oyster hydrolysates prepared by different proteases based on lipid oxidation
1个月前
已完结
Volatile Phenols: Direct Analysis Using Large-Volume Injection-Online Trapping-Gas Chromatography-Tandem Mass Spectrometry (LVI-GC-MS/MS) and Aroma Contribution to Different Aroma-Type of Baijiu
2个月前
已完结
Analysing sensory panel performance in a proficiency test using the PanelCheck software
2个月前
已完结
Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared Spectroscopy
3个月前
已完结
Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment
4个月前
已完结
Decoding Baijiu flavor complexity: integrating dynamic sensory analysis, high-resolution metabolomics, and advanced mass spectrometry
4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
4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
4个月前
已完结
Characterization of key compounds influencing the lubrication properties of strong-aroma Baijiu
4个月前
已关闭
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