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64 积分 2025-02-26 加入
Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species
27天前
已关闭
Formation of novel GSH-tannin adducts during red wine aging: Detection and identification using targeted mass-spectrometry
27天前
已完结
Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives
27天前
已完结
Composition and activity of antifungal lipopeptides produced by Bacillus spp. in daqu fermentation
27天前
已完结
Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation
27天前
已完结
Investigation of liquor microstructure (ethanol-water clusters): Molecular dynamics simulation and density functional theory
27天前
已完结
Toward umami retention in low-alcohol lager beer: discovery and mechanistic validation of umami peptides
27天前
已完结
Arabinogalactan proteins and polysaccharides compete directly with condensed tannins for saliva proteins influencing astringency perception of Cabernet Sauvignon wines
27天前
已完结
Astringency and Lubrication of Polyphenol Systems under Dynamic Salivary Replenishment
27天前
已完结
Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythms
27天前
已完结
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