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450 积分 2025-07-20 加入
Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS
5小时前
已完结
Effect of Fermentation Processing on the Flavor of Baijiu
10小时前
已完结
Key Aroma Compounds and Aroma Characteristics in Nongxiangxing Baijiu Characterized by GC-IMS, GC × GC-MS, and an Electronic Nose
1天前
已完结
Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS
11天前
已完结
Three ways ChatGPT helps me in my academic writing
21天前
已完结
Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation
1个月前
已完结
Decoding the Molecular Mechanism of Cellar Aroma Loss Between the Traditional and Modern Upper Steaming During the Strong-Aroma Type Baijiu Brewing
1个月前
已完结
Key Aroma Compounds and Aroma Characteristics in Nongxiangxing Baijiu Characterized by GC-IMS, GC × GC-MS, and an Electronic Nose
1个月前
已完结
Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
1个月前
已完结
A new method to predict the content changes of aroma compounds during the aging process of Niulanshan Baijiu using the GM (1,1) gray model
1个月前
已完结
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