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1860 积分 2025-07-20 加入
Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments
1小时前
已完结
Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils
25天前
已完结
Phenolic characteristics acquired by berry skins of Vitis vinifera cv. Tempranillo in response to close‐to‐ambient solar ultraviolet radiation are mostly reflected in the resulting wines
25天前
已完结
Interpretations of ultraviolet absorption in white wines
25天前
已完结
Insights into Aroma Evolution in Strong-Flavor Baijiu during Aging Based on E-Nose, E-Tongue, and HS-SPME-GC-MS
1个月前
已完结
Eco-valorization of T. catappa leaves for Pb(II) remediation from bauxite wastewater
1个月前
已完结
Optimization of Pb Adsorption from Seawater from Former Bauxite Mines Using Crab Shell Waste
1个月前
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
2个月前
已完结
Rapid detection of base liquor grades using near-infrared spectroscopy and SHAP-enhanced interpretable ensemble learning models
4个月前
已完结
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