Luzhou flavor liquor - Globe Thesis

Keyword [Luzhou flavor liquor] Result: 1 - 20 \| Page: 1 of 2
1.	Analysis On Microbial Communities In Chinese Luzhou-flavor Liquor Pits
2.	Analysis On Microbial Communities In Luzhou-flavor Liquor Through Culture Independent Approach
3.	The Development And Auxiliary Application Of Computer Blending In The Luzhou-flavor Liquor
4.	Research On Effect Of Penicillium And Streptomyces In Luzhou-flavor Liquor Fermentation
5.	Study Of The Key Technology On Conservation Mud Pit And Production Daqu In Luzhou-flavor Liquor
6.	Analysis Of Flavor Compounds In The Production Of Luzhou-flavor Liquor
7.	Study On Microbial Community Structure Of Put Mid From Luzhou-flavor Liquor Based On High Throughput Sequencing
8.	Fresh Liquor Technology Research
9.	The Pattern Recognition Research On The Fingerprint Of Base Luzhou-flavor Liquor
10.	Spatial Heterogeneity Of Prokaryotic Microorganism Communities In Luzhou-flavor Liquor Pit Mud
11.	Screening Yeast Strains For The Winemaking Of Aroma Enhancement From The Brewing Ecosystem Of Luzhou Flavor Liquor In South Sichuan
12.	The Caproic Acid Bacteria And Physical And Chemical Indicators Of Shuanggou Luzhou-Flavor Liquor Difference In The New And Old Pits
13.	Study Of Pit Cap With Different Heights And Different Sealing Ways Impacting On The Quality Of Luzhou-flavor Liquor
14.	A Preliminary Study Of Dynamic Factors Inside And Outside Of The Cellar When Grains Were Fermentated Of Luzhou-flavor Liquor
15.	The Study On The Succession Law Of Microbial Community From High Temperature Daqu Of Maotai-Luzhou-Flavor Liquor
16.	Diversity And Metabolic Characteristics Of Lactic Acid Bacteria And Lactate-degrading Bacteria In Fermented Grains Of Luzhou-flavor Liquor
17.	Research On Preparation And Application Of Arom-producing Bran Qu In Yellow Serofluid
18.	Study On The Quality Control Standards And Process Influencing Factors Of Luzhou Flavor Liquor Functional Starter
19.	The Research On Extracting Xylose From The Solid Distillers' Grains Of Luzhou-flavor Liquor
20.	Transfer Characteristics Of Metallic Elements During Production Of Luzhou-flavor Liquor
<<First <Prev Next> Last>> Jump to