Lv4
510 积分 2025-06-10 加入
Chemical signatures and sensory perception of Nongxiangxing Baijiu: regional and quality-grade discrimination and the modulatory role of ethanol
18天前
已完结
Relationship between sulfur compounds and Baijiu flavor: composition, flavor characteristics, and modulation
1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
2个月前
已完结
Identification of coffee compounds that suppress bitterness of brew
3个月前
已完结
Interactions between food matrices and odorants: A review
4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
4个月前
已完结
Chemometrics combined with comprehensive two-dimensional gas chromatography-mass spectrometry for the identification of Baijiu vintage
6个月前
已完结
Chemometrics combined with comprehensive two-dimensional gas chromatography-mass spectrometry for the identification of Baijiu vintage
6个月前
已完结
Impact of lipid oxidation products on the digestibility and structural integrity of Myofibrillar proteins during thermal processing
6个月前
已完结
Research on the application of molecular imprinting technology in the detection of mycotoxins and aquatic biotoxins
6个月前
已完结
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