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1030 积分 2023-11-21 加入
Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu
5天前
已完结
Recent advances in Baijiu analysis by chromatography based technology–A review
5天前
已完结
Basic flavor types and component characteristics of Chinese traditional liquors: A review
6天前
已完结
Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation
6天前
已完结
Identification of Aroma Compounds in Chinese “Moutai” and “Langjiu” Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry
6天前
已完结
Identification of Aroma Compounds in Chinese “Moutai” and “Langjiu” Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry
6天前
已关闭
Biotechnological Approaches for Targeted Strain Screening and Enhancement of Daqu for Quality Baijiu Production
7天前
已完结
A Review of Research Methods in Baijiu Flavor Chemistry and Recent Progress in the Flavor Chemistry of Maotai-Flavored Baijiu
7天前
已完结
Exploring the controllability of the Baijiu fermentation process with microbiota orientation
10天前
已完结
Advances in microencapsulation techniques using Arabic gum: A comprehensive review
10天前
已完结
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