Chinese liquor - Globe Thesis

Keyword [Chinese liquor] Result: 41 - 56 \| Page: 3 of 3
41.	Comparison Of Compounds Between Traditional And Mechanical RAW Baijiu (Chinese Liquor) Of Laobaigan And Roasted-sesame-like Aroma Type Baijiu
42.	Study On The Influencing Factors Of P-resol And Its Precursor In Strong Aroma Type Chinese Liquor
43.	Characteristics And Application Of Higher Alcohol Degrading Enzymes Form Apples
44.	Research Of Improving Ethyl Caproate Production In Saccharomyces Cerevisiae By Strenthening Fatty Acid Synthesis
45.	The Application Of Comprehensive Two-dimensional Gas Chromatography/Time Of Flight Mass Spectrometry In The Qualitative And Quantitative Analysis Of Volatile Flavor Components In Chinese Liquor
46.	Research On The Application Of Feitian Art Image In Liquor Product Design
47.	Construction And Application Of Liver/vessel Cell Chips Based On Nonswellable Hydrogel
48.	Enzyme Production By Actinomycetes From Daqu For Light-flavor Chinese Liquor Brwing And Its Effects On Saccharomyces Cerevisiae Growth And Daqu Quality
49.	Detection Of Plasticizers In Chinese Liquor By Graphene Electrochemical Electrode Prepared Based On Petroleum Waste
50.	Study And Application Of Prolamin From Distiller's Grains Of Baijiu
51.	Fuzzy Output And Semantic Analysis Of Evaluation Language Based On Machine Taste System
52.	Preliminary Study On Flavor Composition Characteristics And Process Control Technology Of Soft-sweet Chinese Liquor
53.	Analysis of volatile compounds and their changes during liquor aging of Chinese liquor 'Gujing Gongjiu'
54.	Metagenomic Approach Studying The Taxonomic Diversity And Functional Genes Of The Pit-mud Of Chinese Liquor
55.	Spectroscopy Of Supramolecular Clusters In Ethanol-Water Solution And Different Chinese Liquor
56.	Study On Egg Preserved In Rice Wine Processing Technology And Gel Method
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