Lv7
5000 积分 2024-09-27 加入
Effects of fermented tea by Aspergillus cristatus on the characteristic aroma and non‐volatile components of Jiang‐flavor baijiu
12天前
已完结
Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation
12天前
已完结
Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model
1个月前
已完结
Characterization of key aroma compounds in Rice flavor baijiu from different rice raw materials by gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-quadrupole time of flight mass spectrometry
1个月前
已完结
Decoding the honey-like aroma formation in Chinese rice-flavor baijiu via key aroma compounds and their perceptual interaction
1个月前
已完结
New insights into the impacts of huangjiu compontents on intoxication
2个月前
已完结
Unraveling the role of Peanut protein in baijiu-Peanut pairing flavor complexity: A focus on ethanol-induced denaturation
8个月前
已完结
Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste
8个月前
已完结
Optimization of medium–high–temperature acidification of kitchen waste with response surface methodology in two-phase anaerobic digestion process
9个月前
已完结
Antimycin A, but not antimycin A3 or myxothiazol, directly suppresses photosystem II activity
9个月前
已完结
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