Lv1
30 积分 2024-06-30 加入
Characterization of 3-Methylindole as a Source of a “Mud”-like Off-Odor in Strong-Aroma Types of Base Baijiu
16小时前
已完结
Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors
12天前
已完结
Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis
12天前
已完结
An Overview on the Application of Chemometrics in Food Science and Technology—An Approach to Quantitative Data Analysis
15天前
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
1个月前
已完结
Ginsenoside Rg1: A natural triterpenoid glycoside with promising anti-depressive properties
2个月前
已完结
Masking of Several Olfactory Notes by Infra-threshold Concentrations of 2,4,6-Trichloroanisole
3个月前
已完结
Identification of Ethyl 2-Sulfanylacetate as an Important Off-Odor Compound in White Wines
3个月前
已完结
Determination of 2-aminoacetophenone in white wines using ultrasound assisted SPME coupled with GC-MS
3个月前
已完结
High Enantiomeric Excess of the Flavor Relevant 4-Alkyl-Branched Fatty Acids in Milk Fat and Subcutaneous Adipose Tissue of Sheep and Goat
3个月前
已完结
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