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A volatile-based aroma complexity index for Nongxiangxing baijiu
9小时前
已完结
Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging
17天前
已完结
Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix
17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
17天前
已完结
Identification of the key aroma compounds in high-temperature Daqu by integrating GC–MS/O, quantitative measurements, aroma recombination, and omission studies
17天前
已完结
Characterization of volatile compounds in aged Jiangxiangxing baijiu by GC × GC-TOFMS and means of the sensomics approach
17天前
已完结
Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin
17天前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
1个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
1个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
1个月前
已完结
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