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1510 积分 2025-07-20 加入
Rapid detection of base liquor grades using near-infrared spectroscopy and SHAP-enhanced interpretable ensemble learning models
1个月前
已完结
Moisture‐Enabled Electricity from Hygroscopic Materials: A New Type of Clean Energy
1个月前
已完结
Global water use efficiency saturation due to increased vapor pressure deficit
1个月前
已完结
Counterfeit detection of bulk Baijiu based on fluorescence hyperspectral technology and machine learning
1个月前
已完结
Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learning
1个月前
已完结
Molecular mechanism of high pressure shear grinding on Feng-flavour Chinese Baijiu ageing
1个月前
已完结
Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis
1个月前
已完结
Investigating the Effects of Terpenoid Fortification on the Flavor and Bioactive Properties of Strong‐Flavor Baijiu
1个月前
已完结
Differences and correlations between industrial experts and semi‐trained assessors in the sensory evaluation of strong‐aroma baijiu using rate‐all‐that‐apply
1个月前
已完结
Impact of solid-state saccharification on the flavor of rice-flavor baijiu
1个月前
已完结
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