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50 积分 2025-11-11 加入
Integrating molecular simulation and sensory analysis reveals the sweetness-enhancing mechanism of sweet-aroma compounds in Baijiu
1个月前
已完结
Development of a model mouth containing an artificial tongue to measure the release of volatile compounds
1个月前
已完结
Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learning
2个月前
已完结
Characterization of the Docking Mechanism of Fruity Aroma Compounds on Olfactory Receptors Using Molecular Docking Simulation and Statistical Physics Modeling
2个月前
已完结
Bound and Free 3-Sulfanylhexan-1-ol in Beer: Transfer and Release Rates from Kettle, Late, and Dry Hopping
2个月前
已完结
Unraveling the fruity aroma in soy sauce aroma Baijiu by pinpointing key aroma compounds and evaluating their sensory impact
2个月前
已完结
Analysis and regulation of baijiu aroma-active compounds: integrating metabolomics, sensory genomics, and artificial intelligence
2个月前
已完结
Identification of novel umami peptides in fermented milk and elucidation of their umami mechanism via molecular docking and molecular dynamics simulations
3个月前
已完结
Ratio limitation of burnt-bitter-aroma compounds in strong-aroma Baijiu
3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
3个月前
已完结
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