Lv43
740 积分 2025-07-20 加入
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation
1个月前
已完结
Characterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu
1个月前
已完结
Investigating the Effect of the Particle Size of Potter's Clay on the Pore Structure of Pottery
2个月前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
2个月前
已完结
Adsorption-diffusion of trace organics in Baijiu on porous Fe2O3
2个月前
已完结
Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor
2个月前
已完结
Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor
2个月前
已完结
Effect of metal ions in Baijiu on cluster formation of water, ethanol, acetic acid and ethyl acetate molecules: Molecular dynamics and density functional theory studies
2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
Effect of Fermentation Processing on the Flavor of Baijiu
2个月前
已完结
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