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40 积分 2022-06-21 加入
Analysis of Aroma Compounds in Different Grades of Luzhou Laojiao Strong-aroma Baijiu by Molecular Sensory Science
1个月前
已完结
Insight into microorganisms and flavor substances in traditional Chinese fermented food starter: Daqu
1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
2个月前
已完结
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
2个月前
已完结
Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality
4个月前
已完结
Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies
4个月前
已完结
A Novel Data Fusion Strategy of GC-MS and 1H NMR Spectra for the Identification of Different Vintages of Maotai-flavor Baijiu
4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
4个月前
已完结
Sensory profile and the contribution of key aroma compounds in Jiang-flavor rounded-base Baijiu produced in the Chishiu river basin
5个月前
已完结
Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu
5个月前
已完结
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