Font Size:
a
A
A
Keyword [Hakka rice wine]
Result: 1 - 18 | Page: 1 of 1
1.
Study On The Flavor Substances Of Guangdong Hakkaniang Wine
2.
Study On Urethane Of Hakka Rice Wine
3.
Research Of γ-of Aminobutyricacid In Guangdong Hakka Rice Wine
4.
Research Of Oligosaccharides In Hakka Rice Wine
5.
Research Of Qingshuang Style Hakka Rice Wine Process
6.
Study On Ethyl Carbamate And The Related Precursors In Hakka Rice Wine
7.
Research On Antioxidant Ctivities Of Guangdong Hakaa Rice Wine And The Involvement Of Antioxidant Peptides
8.
Factors Affecting γ-aminobutyric Acid And Its Metabolic Control In Guangdong Hakka Rice Wine
9.
Study On The Antimicrobial And Antioxidant Activity Of Polyphenols In Hakka Rice Wine
10.
The Research On Hakka Rice Wine Packaging Design In The Perspective Of Culture
11.
Effect Of Monascus On Quality And Antioxidant Activities In Guangdong Hakka Rice Wine
12.
Extraction,Spearation,Compostion And Antioxidant Activity Of Polysaccharides From Hakka Rice Wine
13.
Research Of Lactic Acid Bacteria Influence On Hakka Rice Wine
14.
A Study On Hakka Rice Wine And Its Culture
15.
Study On Microbial Community Structure In The Brewing System Of Guangdong Hakka Rice Wine And Its Influence On Formation Of Flavor Substances
16.
Study On The Ethyl Carbamate In Guangdong Hakka Rice Wine And Its Control Technology
17.
Study On Characteristic Of Polysaccharide From Hakka Rice Wine With Different Koji
18.
Effect Of Decoction Process On The Quality And Antioxidant Activity Of Hakka Rice Wine
<<First
<Prev Next>
Last>>
Jump to
