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Keyword [strong flavor liquor]
Result: 1 - 5 | Page: 1 of 1
1.
Illuminating The Correlation Between Anaerobic Clostridial Community Diversity And Quality Of Pit Mud Used For The Production Of Chinese Strong-flavor Liquor
2.
Analysis Of Microbial Communities And Its Effect On Flavor Substance Of Raw In Chinese Strong-flavor Liquor Pit Muds
3.
Diversity Of Clostridia Communities And Fermentation Characteristics Of Clostridia With High Yield Of Butyric Acid In Chinese Strong-flavor Liquor Pit Muds
4.
Research On Composition,source And Dynamic Change Regularity Of Microorganisms Related To Chinese Strong Flavor Liquor Brewing Based On Viable Microorganisms Data
5.
Isolation And Identification Of Yeast From Strong-flavor Liquor Daqu And Preparation Of Fortified Daqu
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