Lv12
28 积分 2024-09-01 加入
Uncovering the flavor characteristics of soy sauce aroma baijiu from two important regions via multiple analytical approaches
3小时前
已完结
Machine learning discrimination of quality grades of base liquor integrating GC-TOF/MS and GC-IMS data analysis: Case study of strong-flavor Chinese baijiu
19小时前
已完结
Analysis of volatile organic compounds (VOCs) in e-cigarettes: A thermal desorption coupled with gas chromatography-mass spectrometry (TD-GC-MS) approach
15天前
已完结
Headspace analysis of E-cigarette fluids using comprehensive two dimensional GC×GC-TOF-MS reveals the presence of volatile and toxic compounds
15天前
已完结
Rapid determination of etomidate and its structural analogues in e-liquid by probe electrospray ionization quadrupole time-of-flight mass spectrometry
15天前
已完结
Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning
27天前
已完结
Tracking the evolution of volatile aroma compounds in Baijiu during storage: quantitative insights into temperature, oxygen, and pottery influences
28天前
已完结
Machine learning discrimination of quality grades of base liquor integrating GC-TOF/MS and GC-IMS data analysis: Case study of strong-flavor Chinese baijiu
1个月前
已完结
Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)
1个月前
已完结
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