Lv12
88 积分 2023-10-26 加入
Analysis of aroma compounds in different grades of Luzhou Laojiao strong-aroma Baijiu by molecular sensory science
3小时前
待确认
Co-decoding dynamics in volatiles and sensory profiles of Zhaiji millet vinegar during aging by integrating multiple flavor characterization techniques and chemometrics
1天前
已完结
A biomimetic olfactory recognition system for the discrimination of Chinese liquor aromas
1个月前
已完结
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science
3个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
3个月前
已完结
Evolution of insect P450
4个月前
已完结
Physicochemical and molecular transformation of novel functional peptides from Baijiu
4个月前
已完结
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science
4个月前
已完结
Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis
7个月前
已完结
Research Progress on the Profile of Trace Components in Baijiu
8个月前
已完结
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