Chinese liquor - Globe Thesis

Keyword [Chinese liquor] Result: 21 - 40 \| Page: 2 of 3
21.	Idenification And Removment Of Off-Flavor Compounds In Chinese Liquor
22.	Volatile, Toxic And Small Molecular Aldehydes And Their Derivatives In Chinese Liquor
23.	Research Of Ethyl Carbamate Formation In Chinese Liquor From The Cyanide Way
24.	The Origin Study Of Off-odor Compound P-cresol In Chinese Strong Aroma Type Liquor
25.	Changes In The Content Of Ethyl Carbamate And Metabolic Characteristics Of Related Microorganisms During Fermentation Process Of Solid-state Chinese Liquor
26.	Rapid Discrimination Of Chinese Liquor Using Spectroscopy
27.	Selection Of Strains Producing Tetramethyl Pyrazine And Its Application In Brewing Of Light-fragrant Chinese-liquor
28.	Sesame Flavor Liquor Functional Component Methyl Pyrazine In Research
29.	The Design And Realization Of Chinese Liquor Authentication And Traceability System Based On Infrared Spectroscopy
30.	Study On Detection Of Siraitia Grosvenorii Extract In Chinese Liquor By High Performance Liquid Chromatography
31.	Characterization Of Non-volatile Gustatory Organic Acids And Polyhydroxy Compounds In Chinese Liquors
32.	Reduction Of Ethyl Carbamate Precursors By Microbiological Methods In Chinese Liquor During Production Process
33.	Bound Aroma Compounds Of Liquor-making And Qu-making Materials
34.	Study On Chinese Liquor Brewing Using Extruded Sorghum As Material
35.	Isolation And Identification Of Anaerobic Bacteria In Traditional White Wine Mud And Screening Of Functional Bacteria
36.	Design Of Visible Colorimetric Sensors To Detect Small Analytes In Trace Amount
37.	Effect Of High Pressure On Main Volatile Compounds And Aging Characteristics Of Mild Aromatic Chinese Liquor
38.	Study On The Migration And Risk Assessment Of Pesticide Residues During Chinese Liquor Production From Sorghum
39.	The Effect Of Glutamate Decarboxylase System On Acid Resistance And Its Regulatory Mechanisms As Well As Application In Lactobacillus Brevis
40.	A Profile Of The Volatile Compounds With Bitter And/or Astringent Taste In Baijiu (Chinese Liquor)
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