Lv31
350 积分 2024-07-08 加入
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
8个月前
已完结
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
9个月前
已完结
Identification of Chinese baijiu from the same brand based on a graphene quantum dots fluorescence sensing array
11个月前
已完结
Flavor classification and year prediction of Chinese Baijiu by time-resolved fluorescence
11个月前
已完结
A Hand-Held Electronic Nose System for Rapid Identification of Chinese Liquors
11个月前
已完结
Hydrophobic carbon quantum dots with red fluorescence: An optical dual-mode and smartphone imaging sensor for identifying Chinese Baijiu quality
11个月前
已完结
Accurate ethanol determination in Chinese Baijiu based on red-emitted carbon quantum dots (CQDs) and a simple pH correction
11个月前
已完结
Furfural and organic acid targeted carbon dot sensor array for the accurate identification of Chinese baijiu
11个月前
已完结
Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis
11个月前
已完结
β-Cyclodextrin-Stabilized Au Nanoparticles for the Detection of Butyl Benzyl Phthalate
11个月前
已完结
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