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Steaming mode and temperature influence the flavour profile of pork ribs: A sensory and instrumental evaluation
12天前
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
21天前
已完结
Identification and comparison of key aroma active compounds in southern and northern sauce-flavor baijiu
22天前
已完结
Digital transformation of Jiangxiangxing Baijiu production: integrating flavor compound analysis, machine learning recognition, and genetic algorithm blending of multi-rounds
1个月前
已完结
Comprehensive analysis of lactones and furanones in baijiu: Identification, quantitation, sensorial contribution and aging-related insights
1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
1个月前
已完结
一种烟草中有机酸类物质的分析检测方法
1个月前
已完结
一种烟草中有机酸类物质的分析检测方法
1个月前
已完结
Analysis of aroma compounds in different grades of Luzhou Laojiao strong-aroma Baijiu by molecular sensory science
2个月前
已完结
Research Progress on the Exposure Risk and Formation Mechanism of Ethyl Carbamate in Chinese Baijiu
2个月前
已完结
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