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740 积分 2024-04-28 加入
Unraveling the fruity aroma in soy sauce aroma Baijiu by pinpointing key aroma compounds and evaluating their sensory impact
15小时前
已完结
Decoding temperature-regulated flavor metabolism in Bacillus licheniformis from Daqu using multi-omics
2个月前
已完结
Decoding temperature-regulated flavor metabolism in Bacillus licheniformis from Daqu using multi-omics
2个月前
已关闭
Coupling ensemble learning with multi-omics: a novel data-driven strategy for Daqu quality assessment and validation
2个月前
已完结
Food inflammation index reveals the key inflammatory components in foods and heterogeneity within food groups: How do we choose food?
3个月前
已完结
Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
5个月前
已完结
Elucidating the aging mechanism of Fuyu-flavor Baijiu mediated by metal ions via GC–MS, spectroscopy, electrochemistry, and SEM-EDS
5个月前
已完结
Decoding off-odour profiles of six typical defective sauce-flavour Baijiu by integrating multidimensional detection and molecular docking
6个月前
已关闭
Thermodynamic equilibrium-driven blending technology for Baijiu standardization
6个月前
已完结
Silica coated insect proof screens for effective insect control in greenhouses
6个月前
已完结
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