Lv52
818 积分 2026-03-30 加入
Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
19天前
已完结
Identification of key substances and mechanisms of action for the pleasurable aroma of Shaoxing Huangjiu based on GC-MS, molecular docking, and sensory evaluation
19天前
已完结
Relationship between sulfur compounds and Baijiu flavor: composition, flavor characteristics, and modulation
3个月前
已完结
Thiamine-based photobiocatalysis for the enantioselective construction of all-carbon quaternary stereocentres with two minimally different alkyl groups
5个月前
已完结
Unraveling the characteristic aroma compounds in Longjing tea and their interaction mechanisms with S-curve and broad-spectrum olfactory receptors using molecular docking
6个月前
已完结
Enantioselective C(sp3)–C(sp3) bond formation by synergistic thiamine-dependent radical biocatalysis and photoredox catalysis
6个月前
已完结
Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning
7个月前
已完结
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