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Keyword [Baijiu]
Result: 41 - 60 | Page: 3 of 4
41. Study On The Diversity And Function Of Lactobacillus Buchneri In Brewing Baijiu System
42. Construction Of Colorimetric Sensor Array Based On Dyes And Nanomaterials And Study Of Baijiu Visual Identification
43. Study On Characteristic Aroma Compounds And Perceptual Interaction Of Laimao Baijiu
44. Study Of The Diversity And Metabolic Characteristics Of Microbial Community Harbored In Fermented Grains For The Chinese Strong-flavor Baijiu Production Based On Metatranscriptome
45. The Microbiome Of Raw Material Influences The Flavor Compounds Of Jiang-Flavor Baijiu
46. Identification Of Storage Time And Quality Of Baijiu Based On Profiling Of Volatiles
47. Study On Fluorescence Characteristics And Age Detection Of Luzhou-flavor Aged Baijiu
48. The Mechanism Of N-butanol Synthesis In The Process Of Chinese Strong Aroma Baijiu Fermentation And Solutions For Control And Reduction Of It In Baijiu
49. Metaproteomic Analysis Of Enzymatic Composition In Nong-flavor Daqu
50. Deciphering Succession Patterns Of Functional Microbial Communities In Chinese Xiaoqu Light-flavor Baijiu Brewing Process
51. The Microstructures Of Aqueous Solution And Baijiu Identification Studied By Molecular Spectroscopy
52. Study On Key Aroma Compounds And Perceptual Interaction Among Odorants In Soy Sauce Aroma Type Xi Baijiu
53. Study On Microflora And Screening And Application Of Caproic Acid-producing Bacteria In Pit Mud Of Chenggu Baijiu
54. Research On The Distillation Monitoring System Of The Steamer-filling Of Baijiu Based On PLC
55. Research On Brand Packaging Design Of Baijiu Based On User Experience
56. Research On Temperature Field And Intelligent Control System Application Of Chinese Baijiu Daqu Workshop
57. Analysis Of The Body Composition Of The Yellow Crane Tower Light-flavor Baijiu,screening Of Yeast And Research On Its Production Characteristics
58. Study On Wenwanggong Baijiu Microbial Community Structure And Its Association With Main Flavoring
59. Protein Aqueous Solution And The Quality Of Baijiu Studied By Vibrational Spectroscopy
60. Study On Off-flavor Compounds In Moutai-aroma Type Baijiu
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