Lv24
160 积分 2025-01-12 加入
陈年白酒的年份鉴定技术：酸酯平衡
6天前
已完结
Characterization of key aroma compoundsand relationship between aromacompounds and sensory attributes indifferent quality of high temperature Daqu
13天前
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
14天前
已完结
Unveiling sub-regional aroma differences in China's Ningxia region:Characterization of key aroma profiles and chemical foundations viasensomics and RATA
14天前
已完结
Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu
16天前
已完结
A metabolomic strategy based on integrating headspace gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry to differentiate the five cultivars of Chrysanthemum flower†
16天前
已完结
挥发性化合物的气相色谱测定。
16天前
已完结
Analysis of volatile odor compounds and aroma properties of European vinegar by the ultra-fast gas chromatographic electronic nose
16天前
已完结
用三重四极杆质谱联用超高效液相色谱同时定量测定水仙子中的游离氨基酸，核苷和核糖核酸酶。
16天前
已完结
水果发育和成熟过程中有机酸谱的变化：相关性还是因果关系？
19天前
已完结
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