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476 积分 2025-12-14 加入
Electrochemical esterification in distilled liquor via gold catalysis and its application for enhancing ester aroma of low-alcohol liquor
5分钟前
待确认
Impact of Alcohol Content on Alcohol-Ester Interactions in Qingxiangxing Baijiu Through Threshold Analysis
7分钟前
待确认
Decoding the Flavor Structure of Jiang-Flavor Low-Alcohol Base Baijiu: A Machine Learning-Driven Approach to Reveal the Flavor Evolution Patterns and Key Quality Control Nodes
39分钟前
已完结
The Effect of Ethanol on the Compound Thresholds and Aroma Perception in Chinese Baijiu
41分钟前
已完结
Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study
43分钟前
已完结
Exploring the influence of vacuum distillation on volatile profile and sensory characteristics of Rice-flavor baijiu
44分钟前
已完结
Different distillation stages Baijiu classification by GC-IMS and GC-O-MS combined with multivariate statistics
1个月前
已关闭
Insights into the Flavor Profiles and Key Aroma-Active Compounds of Sichuan Xiaoqu Qingxiangxing Baijiu Across Distilling Stages
1个月前
已完结
Exploring the influence of vacuum distillation on volatile profile and sensory characteristics of Rice-flavor baijiu
1个月前
已完结
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection
1个月前
已完结
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