Lv43
630 积分 2025-06-10 加入
fluorescent aptasensing detection of aflatoxin B1 Aqueous phase-stable perovskite quantum dot nanospheres: Synthesis and application for "OFF- ON"
5天前
已完结
Chemical signatures and sensory perception of Nongxiangxing Baijiu: regional and quality-grade discrimination and the modulatory role of ethanol
3个月前
已完结
Relationship between sulfur compounds and Baijiu flavor: composition, flavor characteristics, and modulation
4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
5个月前
已完结
Identification of coffee compounds that suppress bitterness of brew
6个月前
已完结
Interactions between food matrices and odorants: A review
7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
7个月前
已完结
Chemometrics combined with comprehensive two-dimensional gas chromatography-mass spectrometry for the identification of Baijiu vintage
8个月前
已完结
Chemometrics combined with comprehensive two-dimensional gas chromatography-mass spectrometry for the identification of Baijiu vintage
9个月前
已完结
Impact of lipid oxidation products on the digestibility and structural integrity of Myofibrillar proteins during thermal processing
9个月前
已完结
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