Lv21
190 积分 2025-01-12 加入
Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination
30天前
已完结
Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies
30天前
已完结
Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional chromagraphy/time-of flight mass spectrometry[J].Anal Chim Acta,2007,597(2):340-348
1个月前
已完结
Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC x GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis
1个月前
已完结
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
1个月前
已完结
《Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method》
1个月前
已完结
Dhurrin synthesis in sorghum is regulated at the transcriptional level and induced by nitrogen fertilization in older plants
1个月前
已完结
Effect of Wine Matrix Composition on the Quantification of Volatile Sulfur Compounds by Headspace Solid-Phase Microextraction-Gas Chromatography-Pulsed Flame Photometric Detection
1个月前
已完结
Effects of gallic acid on the release of aroma compounds in Moutai Baijiu
1个月前
已完结
Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
1个月前
已完结
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