Lv6
2340 积分 2022-01-19 加入
Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin
2个月前
已完结
Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept
3个月前
已完结
Quantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach
3个月前
已完结
Identification of key aroma compounds and core functional microorganisms associated with aroma formation for Monascus-fermented cheese
4个月前
已完结
High-performance liquid chromatographic determination of the riboflavin concentration in white wines for predicting their resistance to light
4个月前
已完结
Amino acids profile of sugar cane spirit (cachaça), rum, and whisky
4个月前
已完结
Amino acids profile of sugar cane spirit (cachaça), rum, and whisky
4个月前
已完结
Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China
4个月前
已完结
Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry
4个月前
已完结
Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value
4个月前
已完结
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