Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu

已完结 20 由浮生渡尘发布于 2026/11/10 22:46:50

DOI:10.1016/j.foodchem.2025.143328
作者：Shuai Li ,?Yueran Han ,?Li Wang ,?Ya Zhang ,?Fan Wang ,?Youming Ou ,?Haoying Li ,?Liang Yang ,?Shuyi Qiu ,?Jun Lu
文献类型：期刊论文
补充材料：只需要正文

其它数据库

Abstract：The quality of Sauce-flavor baijiu hinges on sensory characteristics and key aroma compounds, which traditional methods struggle to evaluate accurately and effectively. This study explores t

应助信息

2小时前

Tony

6bb79918dd1611f1bf20208810ba6e4f.pdf 已采纳

2小时前

Book学术机器人

2026/11/10 22:46:50 未找到该文献，机器人已退出，请等待人工下载

2026/11/10 22:46:50 Book学术AI机器人收到请求，开始寻找文献

2026/11/10 22:46:50 已向机器人发送请求

2小时前

浮生渡尘发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:其它数据库血清异常凝血酶原用于辅助诊断肝细胞癌临床价值的评估：一项基于中国人群的多中心病例对照研究