Lv41
800 积分 2024-03-20 加入
Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu
1天前
已完结
Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation
1天前
已完结
Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine
1天前
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
2天前
已完结
Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture
2天前
已完结
Characterization and comparison of key aroma compounds in traditional and rapid Yongchuan douchi by molecular sensory science
2天前
已完结
Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach
2天前
已完结
Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science
2天前
已完结
Quantification of Volatiles from Technical Lignins by Multiple Headspace Sampling-Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry
16天前
已关闭
Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies
24天前
已完结
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