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Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach
2个月前
已关闭
Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
2个月前
已完结
Pervaporation of the low ethanol content extracting stream generated from the dealcoholization of red wine by membrane osmotic distillation
3个月前
已关闭
Membrane Dialysis for Partial Dealcoholization of White Wines
3个月前
已完结
Ethanol and aroma compounds transfer study for partial dealcoholization of wine using membrane contactor
3个月前
已完结
Production of alcohol-free wine and grape spirit by pervaporation membrane technology
3个月前
已完结
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
4个月前
已完结
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