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Keyword [Chinese liquor]
Result: 1 - 20 | Page: 1 of 3
1. Studies On Application Of Fluorescence Spectroscopy In Food Safety Supervision
2. A Study Of Visualization Bionic Olfactory System For The Detection Of Chinese Liquor
3. Studies On The Breeding Of Chinese-Liquor Yeast By Protoplast Fusion And Its Characteristics
4. Sensory And Chemical Statistics Analysis Technique Analyzing Flavor Components In Chinese Liquor
5. Investigation Of Microbial Community Of Chinese Liquor Daqu By Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis
6. Discovery And Origin Of One Kind Of Earthy-mouldy Off-flavors In Chinese Liquors
7. Research Of Ethyl Carbamate During The Distillation And Storage Of Chinese Liquors
8. Analysis Methods Development For Three Mycotoxins And Application In Liquor Production
9. A Study Of Detection And Formation Of GSM In Chinese Liquor
10. Correlation Study Of Enzymatic Activities And Chemical Composition During Chinese Liquor Fermentation.
11. Investigation Of Microbial Community Of Chinese Liquor Daqu By Polymerase Chain Reaction-denaturing Gradient Gel Electrophoresis
12. Analysis Of The Function Of Saccharifying Power And Esterifying Power Of Daqu For Light-fragrant Chinese Liquor Brewing And Their Fungus Community Structures
13. Influence Of Different Types Of Second Distillation On The Quality And Safety Index Of Chinese Liquors
14. Characterization Of Volatile Compounds Of Chinese Liquors By GC-MS And Sensory Evaluation
15. Manufacturing Common And Important Reference Materials Of Flavor Compounds Of Chinese Liquor
16. Research On Chinese Liquors Aroma By Ensory Analysis, Flavor Chemistry And Artificial Intelligence Sensory Technology
17. The Influence Of Lichenysin And Aroma-active Compounds By Bacillus Licheniformis In Solid-state Fermentation On Quality Of Chinese Liquor
18. The Influence Mechanism Of Geosmin-producing Microflora On Chinese Liquor Brewing And Its Monitoring&Controling
19. Study On The Biosynthesis Mechanism Of Tetra-methylpyrazine During The Chinese Liquor Brewing
20. Screening Of A Cellulase-producing Bacteria Bacillus Endophyticus N2 From The Fermented Yellow Water Of The Traditional Chinese Liquor And Studying On The Condition Of The Cellulase Production
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