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270 积分 2023-05-17 加入
The insights into sour flavor and organic acids in alcoholic beverages
3个月前
已完结
Comprehensive evaluation of Chinese baijiu solid-state distillation operating conditions effect on aroma compounds distillation based on entropy weight-TOPSIS analysis
3个月前
已完结
Design of optimal wine distillation recipes using multi-criteria decision-making techniques
5个月前
已完结
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection
5个月前
已完结
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection
5个月前
已完结
Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
6个月前
已完结
Detailed phenolic composition of Vidal grape pomace by ultrahigh-performance liquid chromatography–tandem mass spectrometry
6个月前
已完结
Evaluation of lipid oxidation mechanisms in beverages and cosmetics via analysis of lipid hydroperoxide isomers
6个月前
已完结
Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS
7个月前
已完结
Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
7个月前
已完结
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