Lv413
698 积分 2025-02-12 加入
Analysis of Volatile Compounds in Sauce-flavor Baijiu with Different Sweet Flavor Characteristics
1天前
求助中
Gene amplification as a form of population-level gene expression regulation
8天前
已完结
Unraveling sensory differences among the four famous traditional Chinese vinegars at the molecular level
23天前
已完结
Aroma Comparison of Qingke Baijiu and Other Light-aroma Baijiu Produced with Daqu Using Molecular Sensory Science
24天前
已完结
Machine learning-assisted identification of core flavor compounds and prediction of core microorganisms in fermentation grains and pit mud during the fermentation process of strong-flavor Baijiu
25天前
已完结
Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix
25天前
已完结
Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches
25天前
已完结
Regulatory effect of Chinese Baijiu on gut microbiota and host metabolism
28天前
已完结
Regulatory effect of Chinese Baijiu on gut microbiota and host metabolism
28天前
已完结
Decoding the flavor of traditional Chinese stir-fried pork cuisine: Development of a sensory wheel and exploration of the relationship between sensory attributes and aroma compounds
1个月前
已完结
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