Lv4
770 积分 2021-04-29 加入
Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei
2个月前
已完结
Self-templated hollowing of Cu/Ni-MOF@Electrospun carbon nanofibers enables dual-function marine coatings: Superior EM absorption and superhydrophobic corrosion shield
2个月前
已完结
Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile organic compounds in medium-temperature Daqu
2个月前
已完结
Analysis and regulation of baijiu aroma-active compounds: integrating metabolomics, sensory genomics, and artificial intelligence
2个月前
已完结
Grape seed proanthocyanidin and sesbania gum: A novel strategy to enhance antioxidant capacity and reduce fat while maintaining the physicochemical, sensory, and processability of lamb sausage
2个月前
已完结
Analysis and regulation of baijiu aroma-active compounds: integrating metabolomics, sensory genomics, and artificial intelligence
2个月前
已完结
Fusing spectral and image information for characterization of black tea grade based on hyperspectral technology
2个月前
已完结
Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu
2个月前
已完结
Phytogenic nanoparticles: synthesis, characterization, and their roles in physiology and biochemistry of plants
4个月前
已完结
Evaluation of physio-mechanical and antimicrobial properties of indigenously developed food packaging films from corn starch/chitosan incorporated with Fe-NPs and black tea extract
4个月前
已完结
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