Lv6
1900 积分 2022-01-19 加入
Odor thresholds for chemicals with established occupational health standards
8天前
已完结
Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation
18天前
已完结
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
26天前
已完结
A literature survey of all volatiles from healthy human breath and bodily fluids: the human volatilome
28天前
已完结
Breath-odor evaluation by detection of volatile sulfur compounds--correlation with organoleptic odor ratings
1个月前
已关闭
Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu
1个月前
已完结
HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
1个月前
已完结
Research Progress on the Aromatic Components of Fen-flavor Liquor (<em>Baijiu</em>)
1个月前
已关闭
Analysis of Difference in Microbial Community and Physicochemical Indices Between Surface and Central Parts of Chinese Special-Flavor Baijiu Daqu
1个月前
已关闭
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