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Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds
10小时前
已完结
Research progress of trace components in sesame-aroma type of baijiu
10小时前
已完结
A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams
2个月前
已完结
Effect of the high pressure treatments on the physicochemical properties of the young red wines supplemented with pyruvic acid
3个月前
已完结
Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies
3个月前
已完结
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