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26 积分 2025-11-07 加入
Progress in pretreatment and analysis of organic Acids: An update since 2010
12小时前
待确认
Validation, measurement uncertainty, and application of HPLC and LC-MS/MS analysis methods for determining organic acids in processed food products
15小时前
已完结
Characterization of Flavor Profiles of Cigar Tobacco Leaves Grown in China via Headspace–Gas Chromatography–Ion Mobility Spectrometry Coupled with Multivariate Analysis and Sensory Evaluation
4个月前
已完结
Steaming mode and temperature influence the flavour profile of pork ribs: A sensory and instrumental evaluation
4个月前
已完结
Aroma characterization and reconstitution of strong-aroma baijiu: Insights into sensory profiles and key odor-active compounds from Chinese core production areas
5个月前
已完结
Identification and comparison of key aroma active compounds in southern and northern sauce-flavor baijiu
5个月前
已完结
Digital transformation of Jiangxiangxing Baijiu production: integrating flavor compound analysis, machine learning recognition, and genetic algorithm blending of multi-rounds
6个月前
已完结
Comprehensive analysis of lactones and furanones in baijiu: Identification, quantitation, sensorial contribution and aging-related insights
6个月前
已完结
一种烟草及烟草制品中挥发性有机酸的测定方法
6个月前
已完结
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