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70 积分
2024-06-30 加入
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The dynamic changes in physicochemical properties, functionalities, and gel properties of the starch-konjac gum mixture during the melting process: based on three typical melting temperatures of DSC
1个月前
已完结
Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
2个月前
已完结
Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?
2个月前
已完结
Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region
2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
2个月前
已完结
Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
3个月前
已完结
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