LEE
Lv11
10 积分
2023-07-24 加入
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Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening
2小时前
待确认
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Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu
8天前
已完结
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Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
1个月前
已完结
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The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis
1个月前
已完结
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Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies
1个月前
已完结
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Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value
1个月前
已完结
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Characterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu
2个月前
已完结
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Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies
3个月前
已完结
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Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS
4个月前
已完结
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A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids
7个月前
已完结