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340 积分 2025-01-12 加入
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection
4天前
已完结
Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives
4天前
已完结
Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
21天前
已完结
Phenolic composition, antioxidant potential and health benefits of citrus peel
1个月前
已完结
Flavor characteristics of traditional andmechanically processed base baijiu ofsauce-flavor baijiu revealed by GC-IMS andGC-MS
1个月前
已完结
Glycolic acid inhibits browning of fresh-cut taro by regulating ROS levels and membrane lipid metabolism
1个月前
已完结
Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network
1个月前
已完结
陈年白酒的年份鉴定技术：酸酯平衡
1个月前
已完结
Characterization of key aroma compoundsand relationship between aromacompounds and sensory attributes indifferent quality of high temperature Daqu
1个月前
已完结
Metagenomic and metabolomic profiling analyses to unravel the formation mechanism of n-propanol during the first and second round of jiangxiangxing baijiu fermentation
2个月前
已完结
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