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38 积分 2024-10-15 加入
Improved quantification of carbonyl sub-metabolome by liquid chromatography mass spectrometry using a fragment controlled multiplexed isotopic tag
17小时前
待确认
Changes in Volatile Compounds of Chinese Luzhou‐Flavor Liquor during the Fermentation and Distillation Process
1个月前
已完结
Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination
1个月前
已完结
Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)
1个月前
已完结
Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)
1个月前
已完结
Optimization of Headspace Solid Phase Microextraction Conditions for GC-MS Analysis of Aromatic Constituents in White Liquor
1个月前
已完结
Evaluation of flavor perception of strong-aroma baijiu based on electroencephalography (EEG) and surface electromyography (EMG) techniques
1个月前
已完结
An epidemiological study of eating disorders in Iran
1个月前
已完结
Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O
1个月前
已完结
GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu
1个月前
已完结
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