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High hydrostatic pressure treatment: an artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine[J].Innovative food science and emerging technologies
14天前
已完结
Modulated interactions between the electrochemical label and liquor compounds: differentiating between aging times of typical Chinese liquors
14天前
已完结
Differentiating between ageing times of typical Chinese liquors by steady-state microelectrode voltammetry
14天前
已完结
Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation
20天前
已完结
密度泛函理论和基于机器学习的定量构效关系模型能够预测异相过一硫酸盐处理的污染物降解性能
21天前
已完结
针对有机污染物的碳基非自由基氧化过程中选择性氧化的起源：定量构效关系（QSAR）
21天前
已完结
基于定量构效关系和网络毒理学模型的大气颗粒物中邻苯二甲酸酯和有机磷酸酯的生殖暴露风险
21天前
已完结
“GCMSFormer: A Fully Automatic Method for the Resolution of Overlapping Peaks in Gas Chromatography–Mass Spectrometry
1个月前
已完结
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
1个月前
已完结
“Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
1个月前
已完结
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