Lv1
58 积分 2022-06-21 加入
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
18天前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
1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
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
2个月前
已完结
Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis
2个月前
已完结
Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis
2个月前
已完结
A fusion strategy of multivariate flavor analysis techniques for the discrimination of aged sauce-flavor Baijiu
2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
2个月前
已完结
Kinetics of Browning, Phenolics, and 5-Hydroxymethylfurfural in Commercial Sparkling Wines
3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
3个月前
已完结
皖公网安备34019202002308
