Lv11
68 积分 2026-05-05 加入
Identification of key substances and mechanisms of action for the pleasurable aroma of Shaoxing Huangjiu based on GC–MS, molecular docking, and sensory evaluation
29分钟前
求助中
Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue
44分钟前
已完结
Quantitative study on core bacteria producing flavor substances in Huangjiu (Chinese yellow rice wine)
2个月前
已完结
Reduced internal oxidation by a rapid carburizing technology enhanced by pre-oxidation for 18CrNiMo7-6 gear steel
26分钟前
已采纳
Formation of bronzes during temperature-programmed reduction of MoO3 with hydrogen—an in situ XRD and XAFS study
50分钟前
已采纳
Electrochromic properties of NiOx prepared by low vacuum evaporation
55分钟前
待审核
皖公网安备34019202002308
