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Keyword [daqu]
Result: 41 - 60 | Page: 3 of 6
41. The Microbial Diversity In Daqu Of Lamb Wine Study
42. Screening Of Brewing Microorganisms From Maotai-flavor Daqu And Studying On Fermentation Conditions
43. Transfer Characteristics Of Metallic Elements During Production Of Luzhou-flavor Liquor
44. Dynamic Change Of Yeast In Daqu And Brewing Process Of Moutai-flavor Liquor
45. The Research On Strengthening Of Maotai-flavor Daqu And Its Characteristics
46. The Investigation Of Apply Of Molds Intensify Daqu During The Production Of Shanxi Mature Vinegar
47. Isolation And Identification Of Bacillus From Daqu Of Shanxi Mature Vinegar And Research On Character Of Strains
48. Analysis Of The Microbial Communities Of Three Kinds Of Fen-Daqu By PLFAs And Screening Of High Yield Aroma Esters Yeast And Its Application
49. Screening And Identification Of Quality Yeast Strains In Daqu Of Shanxi-Super Vinegar And Research On Fermentation
50. Screening Of Quality Lab Strains From Daqu Of Shanxi Mature Vinegar And Study On Their Fermentation Application
51. Production And Application Of An Intensified Middle High Temperature Daqu With High Flavor Tast And Ester
52. Metaproteomic Research Of High Temperature Daqu Of Soy Sauce Aroma Type Liquor
53. Analysis On High-temperature Daqu And Functional Bran Koji Of Baiyunbian Liquor
54. Research On Characteristics Of Thermoactinomyces In Moutai-flavor Daqu
55. Screening Of High Temperature Actinomycetes In Maotai Daqu And Optimization Of Enzyme-producing Conditions
56. The Analysis Of Microfloras On Traditional And Mechanized Mao-tai Flavor Daqu
57. Molecular Biological Identification Of Lactic Acid Bacteria From Yanggaomeijiu Daqu
58. The Microbiota Dynamics During The Solid-State Fermentation Process Of Medium-Temperature And Hightemperature Daqu Starters
59. The Process Optimization Of Maotai Liquor Fortified High Temperature Daqu And Its Comparative Research
60. Screening And Application Of Pyrazine-based Bacillus Sp
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