Lv5
1360 积分 2023-03-06 加入
Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez
5个月前
已完结
Distribution and Quantification of Lactic Acid Enantiomers in Baijiu
10个月前
已完结
Development of a Colorimetric Sensor Array for the Discrimination of Chinese Liquors Based on Selected Volatile Markers Determined by GC-MS
1年前
已完结
Research on interaction regularities and mechanisms between lactic acid and aroma compounds of Baijiu
1年前
已完结
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
1年前
已完结
A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D-GC–O)
1年前
已完结
Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre
1年前
已完结
Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation
1年前
已完结
Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
1年前
已完结
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation
1年前
已完结
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