Lv11
36 积分 2024-06-30 加入
Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments
5小时前
已完结
The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent
1个月前
已完结
Three main flavour types of Chinese Baijiu: characteristics, research, and perspectives
1个月前
已完结
Characterization of 3-Methylindole as a Source of a “Mud”-like Off-Odor in Strong-Aroma Types of Base Baijiu
1个月前
已完结
Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors
1个月前
已完结
Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis
1个月前
已完结
An Overview on the Application of Chemometrics in Food Science and Technology—An Approach to Quantitative Data Analysis
2个月前
已完结
Identification of volatile differential markers in strong‐aroma Baijiu based on gas chromatography–electronic nose combined with gas chromatography–time‐of‐flight mass spectrometry
3个月前
已完结
Ginsenoside Rg1: A natural triterpenoid glycoside with promising anti-depressive properties
4个月前
已完结
Masking of Several Olfactory Notes by Infra-threshold Concentrations of 2,4,6-Trichloroanisole
5个月前
已完结
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