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564 积分 2025-02-10 加入
Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS
5天前
已完结
Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach
6天前
已完结
nsights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing
27天前
已完结
The Effect of Ethanol on the Compound Thresholds and Aroma Perception in Chinese Baijiu
28天前
已完结
Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies
28天前
已完结
Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis
29天前
已完结
Characterization of the key aroma compounds in Herbal Baijiu via a sensitivity approach
29天前
已完结
Research on the origin of the "grain aroma" in Nongxiangxing baijiu based on the flavor profile of steamed brewing grains
1个月前
已完结
Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review
8个月前
已完结
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