Lv1
60 积分 2023-09-08 加入
Ratio limitation of burnt-bitter-aroma compounds in strong-aroma Baijiu
1个月前
已完结
Visualization of differential aroma profiles of Beijing and Nanjing roast duck by sensomics methodology
1个月前
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
1个月前
已关闭
Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability
1个月前
已完结
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu
1个月前
已完结
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
1个月前
已完结
Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
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
Recent advances in Baijiu analysis by chromatography based technology–A review
1个月前
已完结
Decoding regional flavor uniqueness of Jiangxiangxing baijiu by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry combined with quantitative descriptive analysis
1个月前
已完结
皖公网安备34019202002308
