Lv31
232 积分 2025-09-17 加入
Multidimensional discrimination of Niulanshan light-flavor baijiu across price categories via integrated volatilome profiling, sensory analysis, and neurophysiological responses
2小时前
已完结
Deciphering the key sweetness-driving compounds in sauce-flavor Baijiu by combining sensomics and multivariate statistical analysis
1个月前
已完结
Identification of Key Microorganisms and Metabolic Pathways Associated with the Formation of Off-Flavour Compounds in the Pit Mud of Strong-Flavour Baijiu
1个月前
已完结
Flavoromics and machine learning for baijiu flavor and quality prediction
2个月前
已完结
Integrating volatile organic compound profiles with machine learning algorithms to construct a discrimination model for jiangxiangxing baijiu
2个月前
已完结
采用GC × GC - TOFMS、HS - GC - IMS、GC -电子鼻和电子舌对两轮清香型白酒的风味特征进行对比分析
3个月前
已完结
Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learning
3个月前
已完结
Identification and validation of key organic acids that modulate the temporal dynamics of oral irritation in baijiu
3个月前
已完结
Insights into the multi-scale starch structure and sugar profile of fermented Sorghum grains (Sorghum bicolor (L) Moench) in solid-state stacking fermentation of sauce-flavor baijiu
4个月前
已完结
Molecular evolution of starch structure and sugar supply dynamics during the initial fermentation stages of Jiangxiangxing Baijiu
5个月前
已完结
皖公网安备34019202002308
