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28 积分 2024-06-30 加入
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
2小时前
待确认
A review on the aroma composition ofVitis viniferaL. Pinot noir wines: origins and influencing factors
12天前
已完结
Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality
30天前
已完结
Characterization of Geosmin as Source of Earthy Odor in Different Aroma Type Chinese Liquors
1个月前
已完结
Whiskey Composition: Identification of Components by Single‐Pass Gas Chromatography‐Mass Spectrometry
1个月前
已完结
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
1个月前
已完结
Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis
1个月前
已完结
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
1个月前
已完结
Highly Efficient Enzymatic Synthesis of 2-Monoacylglycerides and Structured Lipids and their Production on a Technical Scale
1个月前
已完结
Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing
1个月前
已完结
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