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304 积分 2023-07-24 加入
Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies
10天前
已完结
Elucidating the aging mechanism of Fuyu-flavor Baijiu mediated by metal ions via GC–MS, spectroscopy, electrochemistry, and SEM-EDS
16天前
已完结
Dynamic evolution of ethanol clusters and solubility modulation of flavor esters during the aging of Soy sauce flavor Baijiu
16天前
已完结
Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu
2个月前
已完结
Tracking the evolution of volatile aroma compounds in Baijiu during storage: quantitative insights into temperature, oxygen, and pottery influences
3个月前
已完结
Comparative analysis of pyrazine compounds in soy sauce aroma Baijiu from different regions and their impact on flavor profiles
3个月前
已完结
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
3个月前
已完结
Characterization of aroma differences in Jiangxiangxing Baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds
4个月前
已完结
Machine learning combined with GC-FID for discrimination of different categories of maotai-flavor baijiu
5个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
5个月前
已完结
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