Lv410
558 积分 2025-02-12 加入
Characterization of Odor-active Compounds in Moutai-flavor Daqu Using Aroma Extract Dilution Analysis
2天前
已完结
Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter
2天前
已完结
Characterization of Microbial Community Succession and Flavor Formation During Fermentation in Chinese Northern Strong‐Flavor Daqu
2天前
已完结
Study of the interaction mechanism of aroma components in Baijiu and associated brain response microstates
5天前
已完结
Neurophysiological and multimodal sensory evaluation of baijiu and food pairing liking
8天前
已完结
Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythms
12天前
已完结
Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas
29天前
已完结
Exploring the regulated effects of solid-state fortified Jiuqu and liquid-state fortified agent on Chinese Baijiu brewing
1个月前
已完结
Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
1个月前
已完结
Flavoromic Exploration of Regional Variations, Consumer Preferences, and the Role of Volatile and Nonvolatile Compounds in Strong-Aroma Baijiu
1个月前
已完结
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