Lv4
480 积分 2025-04-20 加入
Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach
23天前
已完结
The Effect of Ethanol on the Compound Thresholds and Aroma Perception in Chinese Baijiu
1个月前
已完结
Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine
1个月前
已完结
Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production
2个月前
已完结
Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution
2个月前
已完结
Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain
2个月前
已完结
Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus
2个月前
已关闭
Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models
2个月前
已完结
Characterisation of the flavour of fresh bell peppers (Capsicum annuum) and its changes after hot-air drying : an instrumental and sensory evaluation
2个月前
已完结
Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice
2个月前
已完结
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