Lv51
1120 积分 2025-12-17 加入
UPLC-QTOF-MS/MS-Guided phytochemical characterization and molecular docking of Rosa rusoga extract for Keap1–Nrf2 modulation
51分钟前
待确认
Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang‐Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis
1小时前
已完结
Influence of Extraction Techniques on the Volatile Profile, Sensory Characteristics and Antioxidant Potential of Chinese Kushui Rose ( Rosa sertata × Rosa rugosa ) Aroma Extracts
8天前
已完结
Identification of key aroma components in Rose Lujiu from different origins based on e-nose, e-tongue, GC-MS and GC-IMS
18天前
已完结
Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid-liquid extractions to determine the volatile compounds of wine
1个月前
已完结
Effectiveness of Liquid-Liquid Extraction, Solid Phase Extraction, and Headspace Technique for Determination of Some Volatile Water-Soluble Compounds of Rose Aromatic Water
1个月前
已完结
Dynamic evolution of ethanol clusters and solubility modulation of flavor esters during the aging of Soy sauce flavor Baijiu
5个月前
已完结
Age-dependent microbial succession and functional differentiation in pit mud and Zaopei of strong-flavor Baijiu
7个月前
已完结
Tracking the evolution of volatile aroma compounds in Baijiu during storage: quantitative insights into temperature, oxygen, and pottery influences
7个月前
已完结
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