Lv64
2480 积分 2024-03-20 加入
Alteration of microbial community for improving flavor character of Daqu by inoculation with Bacillus velezensis and Bacillus subtilis
3天前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
9天前
已完结
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms
27天前
已完结
Study of the interaction mechanism of aroma components in Baijiu and associated brain response microstates
30天前
已完结
Characterization of the content characteristics of pyrazines and volatile phenols in Chinese Baijiu Daqu by QuEChERS-UPLC-MS/MS approach
1个月前
已完结
A Survey of Machine Learning Techniques in Flavor Prediction and Analysis
1个月前
已完结
A principal odor map unifies diverse tasks in olfactory perception
1个月前
已完结
Application of artificial intelligence in the advancement of sensory evaluation of food products
1个月前
已完结
Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach
2个月前
已完结
Physicochemical properties, microbial community evolution, and flavor compounds during the mechanized production of Jiangxiangxing high-temperature Daqu
2个月前
已关闭
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