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50 积分 2022-06-21 加入
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
13天前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
13天前
已完结
Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis
26天前
已完结
Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis
26天前
已完结
A fusion strategy of multivariate flavor analysis techniques for the discrimination of aged sauce-flavor Baijiu
27天前
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
27天前
已完结
Kinetics of Browning, Phenolics, and 5-Hydroxymethylfurfural in Commercial Sparkling Wines
1个月前
已完结
Browning during biological aging and commercial storage of Cava sparkling wine and the use of 5-HMF as a quality marker
1个月前
已完结
Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis
1个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
7个月前
已完结
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