Maotai-flavor - Globe Thesis

Keyword [Maotai-flavor] Result: 1 - 20 \| Page: 1 of 3
1.	Screening And Flavor Of Actinomyces In Maotai Brewing
2.	Filamentous Fungal Community Structure And Interaction Between Filamentous Fungi And Yeast Associated With Chinese Maotai-flavor Liquor Fermentation
3.	Analysis Of Microbial Tracking In Maotai Town Guizhou Provence
4.	Association Study Of Aroma Compounds And Aroma Style Of Maotai-Flavor Liquor
5.	Interactions Between Saccharomyces Cerevisiae And Bacillus Licheniformis Isolated From Maotai Flavor Liquor Fermentation And Their Mechanisms
6.	Community Structure And Function Of Lactic Acid Bacteria During Maotai-flavor Liquor Fermentation
7.	Physiological And Genomic Characteristics Of Saccharomyces Cerevisiae In Maotai-flavor Liquor Brewing
8.	Fresh Liquor Technology Research
9.	Study On The Bacterial Community Structure In Fermentation Of Maotai-flavor Liquor
10.	Resource And Diversity Of Fungi From Fermented Grains In Maotai-flavor Liquor
11.	Based On The Continuous Aging And Slow Leakage Maotai Maotai-flavor Liquor Wine Design Research
12.	Diversity And Dynamics Of Yeasts And Bacteria During The Solid State Fermentative Process Contributing To Chinese Maotai-flavor Liquor Making
13.	The Screening And Preliminary Study On Genes Related To Mao Tai-flavor In Bacillus Subtilis
14.	Study On The Process Of Mellow Maotai-Flavor Beef Spices Strate
15.	Study On Phytophthora And Enzyme System In
16.	Screening Of Brewing Microorganisms From Maotai-flavor Daqu And Studying On Fermentation Conditions
17.	Dynamic Change Of Yeast In Daqu And Brewing Process Of Moutai-flavor Liquor
18.	Study On The Characteristics Of Anaerobic Bacteria During Brewing Process Of Maotai Liquor
19.	The Research On Strengthening Of Maotai-flavor Daqu And Its Characteristics
20.	Study On Active Components Of A Actinomycete From Maotai-Flavor Liquor Brewing Process
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