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1220 积分 2025-07-20 加入
Investigating the Effects of Terpenoid Fortification on the Flavor and Bioactive Properties of Strong‐Flavor Baijiu
13天前
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
13天前
已完结
Impact of solid-state saccharification on the flavor of rice-flavor baijiu
13天前
已完结
Rapid detection of base liquor grades using near-infrared spectroscopy and SHAP-enhanced interpretable ensemble learning models
15天前
已完结
A machine learning surrogate for finite element modelling of vacuum cooling in leafy vegetables: Real-Time prediction of heat and mass transfer
17天前
已完结
Complexation mechanism of pectins with varying esterification degrees and pea protein isolate: Effects on protein solubility, emulsifying properties, and emulsion stability
23天前
已完结
A machine learning surrogate for finite element modelling of vacuum cooling in leafy vegetables: Real-Time prediction of heat and mass transfer
23天前
已关闭
Crystal Structure, Sintering Behavior, and Microwave Dielectric Properties of Low-Permittivity Ba2Zr2Si3O12 Ceramics
1个月前
已完结
Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu)
1个月前
已完结
Elemental fingerprinting based on ICP-MS/OES and machine learning: Sample digestion-free and standard-free strategy for geographical origin identification of Chinese liquor
2个月前
已完结
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