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750 积分 2024-04-28 加入
Unraveling the cytological and neurological mechanisms of enhanced sweetness perception induced by aroma compounds in Baijiu using the taste cell model and electroencephalography technology
1个月前
已完结
Unraveling the fruity aroma in soy sauce aroma Baijiu by pinpointing key aroma compounds and evaluating their sensory impact
2个月前
已完结
Decoding temperature-regulated flavor metabolism in Bacillus licheniformis from Daqu using multi-omics
4个月前
已完结
Decoding temperature-regulated flavor metabolism in Bacillus licheniformis from Daqu using multi-omics
4个月前
已关闭
Coupling ensemble learning with multi-omics: a novel data-driven strategy for Daqu quality assessment and validation
4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?
5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
7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
7个月前
已完结
Decoding off-odour profiles of six typical defective sauce-flavour Baijiu by integrating multidimensional detection and molecular docking
8个月前
已关闭
Thermodynamic equilibrium-driven blending technology for Baijiu standardization
8个月前
已完结
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