Lv11
40 积分 2023-10-15 加入
Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)
2小时前
待确认
Volatile Compounds in Liquor Distilled from Mash Produced Using Koji or Nuruk under Reduced or Atmospheric Pressure
4个月前
已关闭
Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-Nose and E-Tongue
4个月前
已完结
Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-Nose and E-Tongue
4个月前
已完结
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