Lv51
1020 积分 2025-11-03 加入
Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu
1个月前
已完结
Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce-aroma style baijiu
1个月前
已完结
Flavoromic Exploration of Regional Variations, Consumer Preferences, and the Role of Volatile and Nonvolatile Compounds in Strong-Aroma Baijiu
1个月前
已完结
From Molecule Identification to Sensory Prediction: Approaches, Applications, and Perspectives of Sensomics and Flavoromics in Volatile Flavor Compound Research
2个月前
已完结
Flavor deterioration and shelf-life extension of millet–highland barley composite milk: sensory, microbial, and volatile profiling
2个月前
已完结
6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu
3个月前
已完结
Investigation on fresh bamboo replacing rice husks for brewing light-aroma Baijiu
3个月前
已完结
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
3个月前
已完结
Lignite degraded by Trichoderma citrinoviride: Products, processes and mechanisms
3个月前
已关闭
Akkermansia muciniphila and its outer protein Amuc_1100 regulates tryptophan metabolism in colitis
3个月前
已完结
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