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410 积分 2025-01-12 加入
风味基质研究影响北方浓香型白酒风味品质的关键因素
1天前
已完结
Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors
3天前
已完结
通过有针对性的风味分析对琅琊味白酒与浓香型和酱油味白酒的差异进行对比分析
3天前
已完结
Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu
18天前
已完结
Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods
18天前
已完结
Discovery and development of a novel short-chain fatty acid ester synthetic biocatalyst under aqueous phase from Monascus purpureus isolated from Baijiu
18天前
已完结
Fumaric acid per se and in combination with methotrexate arrests inflammation via moderating inflammatory and oxidative stress biomarkers in arthritic rats
1个月前
已完结
The art of tartness:The genetics of organic acid content in fresh fruits
1个月前
已完结
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection
1个月前
已完结
Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives
1个月前
已完结
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