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56 积分 2022-06-21 加入
Characterization of volatile bitter off-taste compounds in Maotai-flavor baijiu (Chinese liquor)
18天前
已完结
Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass
2个月前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
3个月前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
4个月前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
4个月前
已完结
Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis
4个月前
已完结
Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis
4个月前
已完结
A fusion strategy of multivariate flavor analysis techniques for the discrimination of aged sauce-flavor Baijiu
4个月前
已完结
Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS
4个月前
已完结
Kinetics of Browning, Phenolics, and 5-Hydroxymethylfurfural in Commercial Sparkling Wines
5个月前
已完结
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