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40 积分 2025-11-11 加入
Effect of a new sea-aging method on the flavor of Baijiu
12小时前
已完结
Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process
13天前
已完结
How to determine Iso-sweet concentrations for various sweeteners: Insights from consumers and trained panels
19天前
已完结
Synergistic effect of combining umami substances enhances perceived saltiness
19天前
已完结
Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
1个月前
已完结
Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient
1个月前
已完结
References (31) Cited by (6) Elsevier Journal of Food Composition and Analysis Volume 141, May 2025, 107338 Journal of Food Composition and Analysis Exploration of the flavor mechanism of novel umami peptides from lager beer: HPLC-Q-TOF-MS combined with flavor perception, molecular docking and molecular dynamics simulation
1个月前
已完结
Paper chromatography approach for the assessment of interaction between red wine and whole saliva
1个月前
已完结
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