Lv11
100 积分 2023-08-18 加入
Differences in flavor characteristics of Rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
4小时前
待确认
High-performance liquid chromatographic determination of the riboflavin concentration in white wines for predicting their resistance to light
1年前
已完结
Colorimetric Method for Determination of Sugars and Related Substances
1年前
已完结
Obtaining non-digestible polysaccharides from distillers' grains of Chinese baijiu after extrusion with enhanced antioxidation capability
1年前
已完结
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