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80 积分 2023-05-17 加入
Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies
16小时前
已完结
Effect of a new sea-aging method on the flavor of Baijiu
16小时前
待确认
Recent applications of magnetic composites as extraction adsorbents for determination of environmental pollutants
27天前
已完结
In-depth profiling of carboxyl compounds in Chinese Baijiu based on chemical derivatization and ultrahigh-performance liquid chromatography coupled to high-resolution mass spectrometry
1个月前
已完结
Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor
1个月前
已完结
Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma
1个月前
已完结
Structure Determination of 3-O-Caffeoyl-epi-γ-quinide, an Orphan Bitter Lactone in Roasted Coffee
2个月前
已完结
Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
2个月前
已完结
Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches
2个月前
已完结
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