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160 积分 2023-05-17 加入
Design of optimal wine distillation recipes using multi-criteria decision-making techniques
1个月前
已完结
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection
1个月前
已完结
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection
1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
2个月前
已完结
Detailed phenolic composition of Vidal grape pomace by ultrahigh-performance liquid chromatography–tandem mass spectrometry
2个月前
已完结
Evaluation of lipid oxidation mechanisms in beverages and cosmetics via analysis of lipid hydroperoxide isomers
2个月前
已完结
Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS
3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
3个月前
已完结
Effect of a new sea-aging method on the flavor of Baijiu
3个月前
已完结
Recent applications of magnetic composites as extraction adsorbents for determination of environmental pollutants
4个月前
已完结
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