aromatic vinegar - Globe Thesis

Keyword [aromatic vinegar] Result: 1 - 20 \| Page: 1 of 1
1.	Analysis Of The Microbial Diversity And Function During Acetic Acid Fermentation Process Of Zhenjiang Aromatic Vinegar
2.	Isolation Of Microbes And Their Acid-producing Characteristics In The Solid-cultures Of Zhenjiang Vinegar
3.	Antibacterial Effect Of Vinegar Pei And Interactions Among Dominent Microbes In The Acetic Acid Fermentation Of Zhenjiang Aromatic Vinegar
4.	Intelligent On-line Monitoring And Distribution Research On Solid-state Fermentation Parameters Of Zhenjiang Balsamic Vinegar
5.	Correlation Between Structural Shifts Of Microbiota And Compositions Of Flavors During The Stage Of Acetic Acid Fermentation Of Zhenjiang Aromatic Vinegar
6.	Vairation Of The Dominant Microbes During Acetic Acid Fermentation Process Of Zhenjiang Aromatic Vinegar Through Molecule Ecology Techniques
7.	Analysis Of Volatile Components And Study On Age Discrimination Of Zhenjiang Aromatic Vinegar
8.	Study On Age Discrimination Of Zhenjiang Aromatic Vinegar Based On Colorimetric Sensor Array
9.	Comparative Study On Flavor Components Of Zhenjiang Aromatic Vinegars Produced By Traditional Manual And Modern Industrial Technology
10.	Biosynthesis Of Tetramethylpyrazine Precursors In The Acetic Acid Fermentation Of Zhenjiang Aromatic Vinegar
11.	Development Of An Automated Monitoring System For Solid-State Fermentation Of Zhenjiang Aromatic Vinegar
12.	Lactic Acid Metabolism In The Microbial Community Of Zhenjiang Aromatic Vinegar
13.	Study On Intelligent Sensory Characterization Method Of Zhenjiang Aromatic Vinegar Flavor
14.	Study On Aroma Changes And Influencing Factors Of Zhenjiang Aromatic Vinegar During Aging
15.	Organic Acids Analysis And Enhanced Lactic Acid Synthesis Of Zhenjiang Aromatic Vinegar
16.	Changes In Antioxidative Acitivity Of Aromatic Vinegar And The Underpinning Component Variation During Decoction
17.	Study On The Formation Pathways And Control Of Furfural In Zhenjiang Aromatic Vinegar
18.	Research On Visualization Characterization Method Of Aromatic Vinegar Flavor Based On Aroma-taste Interactive Sensing
19.	Comparative Genome Analysis Of Acetilactobacillus Jinshanensis And Its Function In Vinegar Fermentation
20.	Research On Parameter Detection And Analysis Method Of Zhenjiang Vinegar Solid State Fermentation Process
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