Baijiu - Globe Thesis - Globe Thesis

Keyword [Baijiu] Result: 21 - 40 \| Page: 2 of 4
21.	Effects Of Highland Barley On The Succession Of Microbial Community During Highland Barley Baijiu Fermentation
22.	Characterisric Flavor Of The Strong Aroma Style Liquor Made In Yimeng Old District,Shandong Province
23.	Screening And Application Of Ester-Producing Yeast From Fen-Flavor Chinese Baijiu
24.	Study On The Application Of Fresh Bamboo In The Brewing Of Qing-flavor Daqu Baijiu
25.	Screening Of Aroma-producing Microorganisms In High-temperature Daqu And Application Of Aroma-producing Microorganisms
26.	Processing Technology,Design And Safety Properties Of Key Parts In Baijiu Packaging
27.	Construction And Application Of PGK Promoter Library In Saccharomyces Cerevisiae
28.	The External Spread Of Chinese Baijiu Culture
29.	Study And Application Of Prolamin From Distiller's Grains Of Baijiu
30.	Study On Aroma Components Of Fen-flavor Chiese Baijiu
31.	Analysis Of Lactic Acid Tolerance Mechanism Of Yeasts Group In Baijiu Fermentation System
32.	Characterization Of Potent Odorants Causing A "Pickle-Like" Off-Odor In Soy Sauce-Aroma Type Baijiu
33.	Lipid Oxidation In Soaking Pork Fat And The Accelerating Factors For The Rate-limiting Reactions
34.	Study On The Synergistic Effect Of Aroma Composition And Sensory Attributes Of Moutai Baijiu
35.	Study On Technology Of Guojing Mianya Maotai-flavor Baijiu
36.	Study On The Diversity Of Yeast Resources In Maotai Town's Maotai-flavor Baijiu
37.	Study On Baijiu Discrimination System Based On Micro-nanomaterial Optics Response Of Cross-reaction Sensor Array
38.	Construction Of Nanomaterial-based Optical Sensor Array And Study Of Baijiu Identification
39.	Revealing The Core Brewing Microbes And Their Metabolic Mechanisms In Chinese Maotai-flavor Baijiu
40.	Metagenomic Approach Studying The Taxonomic Diversity And Functional Genes Of The Pit-mud Of Chinese Liquor
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