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42 积分 2025-11-11 加入
Oral Evolution of Saliva Foam and Its Regulation on Aroma Release
5天前
已完结
Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches
5天前
已完结
Odorant-binding proteins: from olfactory roles to intelligent biomaterials for food flavor regulation
12天前
已关闭
Salivary modulation of organic acid effects on pungency perception in baijiu
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
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
1个月前
已完结
Unraveling the role of peanut protein in baijiu-peanut pairing flavor complexity: A focus on ethanol-induced denaturation
2个月前
已完结
Comprehensive quality evaluation of specific brand of sauce-flavor baijiu based on fingerprints and chemometrics
2个月前
已完结
Unveiling the mystery of baijiu blending based on flavoromics
2个月前
已完结
Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu
2个月前
已完结
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