Lv1
48 积分 2025-11-18 加入
Unveiling the flavor secrets of Zhejiang rosy vinegar: A comprehensive analysis of volatile compounds and functional properties across regions
2天前
已完结
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
2天前
已完结
Machine learning-assisted identification of core flavor compounds and prediction of core microorganisms in fermentation grains and pit mud during the fermentation process of strong-flavor Baijiu
29天前
已完结
Comparative analysis of pyrazine compounds in soy sauce aroma Baijiu from different regions and their impact on flavor profiles
30天前
已完结
Uncovering the key volatile compounds affecting the roasted aroma in sauce-flavor baijiu and their perceptual interactions
1个月前
已完结
Maotai Town's peculiarity creates unmatched sauce-flavor liquor - A review
1个月前
已完结
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
1个月前
已完结
皖公网安备34019202002308
