Lv5
890 积分 2025-06-10 加入
Effects of Lentinus edodes polysaccharides on rheology of dough, texture, multiscale structure and in vitro enzymatic digestibility of noodles
19小时前
已完结
fluorescent aptasensing detection of aflatoxin B1 Aqueous phase-stable perovskite quantum dot nanospheres: Synthesis and application for "OFF- ON"
2个月前
已完结
Chemical signatures and sensory perception of Nongxiangxing Baijiu: regional and quality-grade discrimination and the modulatory role of ethanol
5个月前
已完结
Relationship between sulfur compounds and Baijiu flavor: composition, flavor characteristics, and modulation
7个月前
已完结
Machine learning combined with multi-source data fusion for rapid quality assessment of yellow rice wine with different aging years
7个月前
已完结
Identification of coffee compounds that suppress bitterness of brew
9个月前
已完结
Interactions between food matrices and odorants: A review
9个月前
已完结
Lactic acid modulates empty-cup aroma persistence in Baijiu via molecular interaction mechanisms: a case study of strong-aroma and soy-sauce-aroma Baijiu
9个月前
已完结
Chemometrics combined with comprehensive two-dimensional gas chromatography-mass spectrometry for the identification of Baijiu vintage
11个月前
已完结
Chemometrics combined with comprehensive two-dimensional gas chromatography-mass spectrometry for the identification of Baijiu vintage
11个月前
已完结
皖公网安备34019202002308
