Font Size: a A A
Keyword [High-temperature Daqu]
Result: 1 - 18 | Page: 1 of 1
1. Screening Of Thermophilic Strain And Research On Application Performance In High Temperature Daqu
2. Study On The Relationship Between Bacteria And The Screening Of Functional Bacteria In
3. Investigation On Bacterial Community Diversity From High Temperature Daqu Of Sesame-flavor Liquor
4. The Screening Of Cellulase Gene Based On The Metagenomics From High Temperature Daqu And Microbes Structure Analysis
5. The Analysis Of High-temperature Daqu Microbes Structure And Wine Function Bacteria Breeding And The Research Of Fortified Daqu
6. Comparative Analysis Of Different High Temperature Daqu Of Maotai-Luzhou-Flavor Baiyunbian Liquor
7. The Study On The Succession Law Of Microbial Community From High Temperature Daqu Of Maotai-Luzhou-Flavor Liquor
8. Production And Application Of An Intensified Middle High Temperature Daqu With High Flavor Tast And Ester
9. Metaproteomic Research Of High Temperature Daqu Of Soy Sauce Aroma Type Liquor
10. Analysis On High-temperature Daqu And Functional Bran Koji Of Baiyunbian Liquor
11. Screening Of High Temperature Actinomycetes In Maotai Daqu And Optimization Of Enzyme-producing Conditions
12. The Process Optimization Of Maotai Liquor Fortified High Temperature Daqu And Its Comparative Research
13. Study On The Correlation Between Microbial Community And Environmental Factors And Physicochemical Properties During The Main Fermentation Period Of Medium-high Temperature Daqu
14. Screening Of Aroma-producing Microorganisms In High-temperature Daqu And Application Of Aroma-producing Microorganisms
15. Screening Of Maotai-flavor Strains And Study On Aroma Characteristics Of Fermentation And Metabolism
16. Research On The Micro-ecological Diversity Of Jiangxiang Daqu Koji-making Based On High-throughput Sequencing
17. Study On Effects Of Additional Amounts Of Mature Daqu On Microbial Community Dynamics And Flavor Compounds During High-temperature Daqu Fermentation
18. The Microbiome Of Raw Material Influences The Flavor Compounds Of Jiang-Flavor Baijiu
  <<First  <Prev  Next>  Last>>  Jump to