Lv3
332 积分 2025-06-29 加入
Qingxiangxing Baijiu sensory quality grade classification by 1H NMR and GC combined with multivariate statistical analysis
1个月前
已完结
Enantioselective syntheses and sensory properties of 2-methyl-tetrahydrofuran-3-thiol acetates
1个月前
已完结
Determination of Aroma Compound Partition Coefficients in Aqueous, Polysaccharide, and Dairy Matrices Using the Phase Ratio Variation Method: A Review and Modeling Approach
1个月前
已完结
Effects of Matrix Composition on Detection Threshold Estimates for Methyl Anthranilate and 2-Aminoacetophenone
1个月前
已完结
Effects of Organic Acids on the Release of Fruity Esters in Water: An Insight at the Molecular Level
1个月前
已完结
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
1个月前
已完结
Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids
3个月前
已完结
Optimization and Validation of a Method for Analysis of Non-Volatile Organic Acids in Baijiu by Derivatization and its Application in Three Flavor-Types of Baijiu
3个月前
已完结
Fate of ethanol during cooking of liquid foods prepared with alcoholic beverages: Theory and experimental studies
3个月前
已完结
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