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鸳鸯士
Lv6
2590 积分
2022-12-09 加入
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Nanotechnology-based optical sensors for Baijiu quality and safety control
15天前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
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
2个月前
已完结
Discovery of a structural class of antibiotics with explainable deep learning
3个月前
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Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process
3个月前
已完结
Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu
3个月前
已完结
Predicting Unreported Micronutrients From Food Labels: Machine Learning Approach
4个月前
已完结
Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
5个月前
已完结
Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu
6个月前
已完结
Interactions between kafirin and pickle-like odorants in soy sauce flavor Baijiu: Aroma profile change and binding mechanism
6个月前
已完结
没有进行任何应助
感谢,感谢,感谢
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1年前
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1年前
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