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38 积分 2024-11-22 加入
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Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges
3个月前
已完结
Interactions of iron(II) and iron(III) with gallic acid and its homologues: a potentiometric and spectrophotometric study
3个月前
已完结
Isolation and characterization of melanoidins from beer
3个月前
已完结
Structural characterization of melanoidin formed from d-glucose and l-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MS
3个月前
已完结
Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu
3个月前
已完结
Rapid identification of high-temperature Daqu Baijiu with the same aroma type through the excitation emission matrix fluorescence of maillard reaction products
3个月前
已完结
How Sorghum Grain Composition Affects the Quality of Chinese Baijiu - A Comprehensive Review
3个月前
已完结
Sweetness science of Baijiu: Unraveling flavor compounds, perception and analytical techniques
3个月前
已完结
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science
3个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
3个月前
已完结
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