Maotai - Globe Thesis - Globe Thesis

Keyword [Maotai] Result: 1 - 20 \| Page: 1 of 5
1.	Studies On The Breeding Of Chinese-Liquor Yeast By Protoplast Fusion And Its Characteristics
2.	Screening And Flavor Of Actinomyces In Maotai Brewing
3.	Filamentous Fungal Community Structure And Interaction Between Filamentous Fungi And Yeast Associated With Chinese Maotai-flavor Liquor Fermentation
4.	Flavobacterium Maotaiensis Sp. Nov. And Flavobacterium Renhuaiensis Sp. Nov., Isolated From Maotai Town
5.	Analysis Of Microbial Tracking In Maotai Town Guizhou Provence
6.	Association Study Of Aroma Compounds And Aroma Style Of Maotai-Flavor Liquor
7.	Production Maotai Bacillus Subtilis Plasmid The Relationship Of Physiological Characteristics Of Bacteria And Maotai
8.	Interactions Between Saccharomyces Cerevisiae And Bacillus Licheniformis Isolated From Maotai Flavor Liquor Fermentation And Their Mechanisms
9.	Community Structure And Function Of Lactic Acid Bacteria During Maotai-flavor Liquor Fermentation
10.	Physiological And Genomic Characteristics Of Saccharomyces Cerevisiae In Maotai-flavor Liquor Brewing
11.	Fresh Liquor Technology Research
12.	Study On The Influnence Of The Water Quality From Eco-environmental Variation At The Water Source Areas Of Maotai Liquor
13.	Study On The Bacterial Community Structure In Fermentation Of Maotai-flavor Liquor
14.	Resource And Diversity Of Fungi From Fermented Grains In Maotai-flavor Liquor
15.	Based On The Continuous Aging And Slow Leakage Maotai Maotai-flavor Liquor Wine Design Research
16.	Comparative Analysis Of Different High Temperature Daqu Of Maotai-Luzhou-Flavor Baiyunbian Liquor
17.	Diversity And Dynamics Of Yeasts And Bacteria During The Solid State Fermentative Process Contributing To Chinese Maotai-flavor Liquor Making
18.	Maotai Liquor Cultural Tourism Development
19.	The Screening And Preliminary Study On Genes Related To Mao Tai-flavor In Bacillus Subtilis
20.	Study On The Process Of Mellow Maotai-Flavor Beef Spices Strate
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