post-fermentation - Globe Thesis

Keyword [post-fermentation] Result: 1 - 17 \| Page: 1 of 1
1.	Analysis Of The Aroma Components In The Post Fermentation Process Of Middle/Little Leaf Tea Picked In Summer/Autumn
2.	The Analysis Of Bacterial Flora During Douchi Post-fermentation And The Screening Of Protease-producing Bacterial Strains From Douchi
3.	The Study Of Fresh Style Chinese Rice Wine Brewed By Reducing Solid Content During Post-fermentation Period
4.	Dynamic Analysis Of Post-fermentation Process In Aspergillus-type Douchi Produced By Induced Method
5.	The Comparative Analysis Of Mucor Fermented Bean Products In Different Post-fermentation Technology
6.	Study Of Microecology Dynamic Change And Inoxidizability In The Process Of Post-fermentation Of Mucor-Type Douchi
7.	Study On The Fermentation And Volatile Flavor Of Red Bean Curd
8.	Screening Of Strains Secreting Cellulase And Pectinase Of Sichuan Dark Tea During Post-fermentation And Optimization Of Conditions Producting Cellulase
9.	Study Of Enzyme And Main Composition Changes In The Process Of Post-fermentation Of Mucor-type Douchi
10.	The Research On Efficient Secondary Fermentation Of Beer
11.	Study On The Changes Of Biogenic Amines In Douchi By Pure Starter-making With Mould During The Fermentation Process
12.	Development Of Blueberry Vinegar And Changes Of Flavor Substances In Different Post-fermentation Stages
13.	The Selection Of Raw Materials,Post-Fermentation Processing Technology And Quality Evaluation On Tibetan Tea
14.	Study On Changes Of Fatty Acids,sugars And Biological Amines In Post-fermentation Process Of Pixian Soybean Paste
15.	The evolution of phenolic compounds in red wine during post-fermentation maturation: Correlation with perceived astringency and bitterness
16.	Effect Of Post-treatment Process Of Raw Vinegar Fermentation On The Formation And Quality Of Vinegar Precipitation
17.	Study On Changes Of Flavor Substances In Pixian Douban Post-fermentation Stage Based On Multivariate Analysis
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