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370 积分 2025-11-03 加入
Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach
1个月前
已完结
Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach
1个月前
已完结
Characterization of volatile compounds in aged Jiangxiangxing baijiu by GC × GC-TOFMS and means of the sensomics approach
1个月前
已完结
Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches
1个月前
已完结
Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation
1个月前
已完结
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