Huangjiu - Globe Thesis

Keyword [Huangjiu] Result: 1 - 20 \| Page: 1 of 3
1.	Analysis Of Cyanide In The Fermentation Of Chinese Rice Wine
2.	The Characteristics Of Prephenate Dehydratase For Chinese Huangjiu Yeast In 2-phenylethanol Synthetic Pathway
3.	Study On The Flavor Formation And Functional Microorganism Of Shaoxing Mechanized Huangjiu
4.	Degradation Of Protein From Wheat Qu And Its Effect On Haze Of Huangjiu
5.	Screening Of Compound Chinese Medicinal Formulas Based On Non-fermented Compatibility Of Huangjiu And Study On Anti-fatigue Effect
6.	Study On The Key Indicators Screening And Quality Evaluation Method Of Shaoxing Huangjiu Wheat Qu
7.	Screening And Application Of γ-aminobutyric Acid-producing Strains From Starter Of Xiecun Huangjiu
8.	Flavor Comparison Of Shaoxing Huangjiu With Different Processes And Flavor Characterization Of Traditional Shaoxing Huangjiu
9.	Research On The Key Brewing Process And Antioxidant Activity Of Black Rice Huangjiu In-vitro
10.	Reducing Biogenic Amines In Huangjiu By Recycling The Lactobacillus Enhanced Rice Soaking Water
11.	Metagenomic Analysis Reveals The Impact Of JIUYAO Microbial Diversity On Fermentation And The Volatile Profile Of Shaoxing-jiu
12.	Study On Aroma Characteristics And Synergistic Mechanism Of Traditional Huangjiu
13.	Screening Of Strains With High-yield Amino Nitrogen And Its Application In Huangjiu
14.	Analysis Of Functional Microbiota For Ferulic Acid Production In Huangjiu Wheat Qu And Bioaugmentation Of Penicillium Oxalicum M1816 In Huangjiu
15.	Construction Of Rice-specific Evaluation System For Brewing Huangjiu
16.	Effect Of Caramel Color On Flavor And Stability Of Huangjiu
17.	Study On The Immobilization Of Neutral Urease And Its Application In Huangjiu
18.	Screening Of Bioamine-degrading Saccharopolyspora In Huangjiu And Study On The Properties Of Amine Oxidases
19.	Breeding Of High Lovastatin-Producing Monascus And Its Application In Huangjiu
20.	Research On Driving Forces Of Microbial Community Succession Of Shaoxing Huangjiu Raw Wheat Qu And Optimization Of Koji-making Process
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