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30 积分 2024-12-24 加入
Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu
1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
2个月前
已完结
Algorithms to estimate Shapley value feature attributions
4个月前
已完结
Machine learning combined with GC-FID for discrimination of different categories of maotai-flavor baijiu
4个月前
已完结
Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS
6个月前
已完结
Characterization of aroma differences in Jiangxiangxing baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds
6个月前
已完结
Prediction and metabolomics reveal aroma profiles of mead aged in glass bottle and oak barrels
7个月前
已关闭
Characterization of aroma differences in Jiangxiangxing baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds
7个月前
已完结
Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
7个月前
已完结
Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu
7个月前
已完结
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