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Keyword [daqu]
Result: 81 - 100 | Page: 5 of 6
81. Study On The Correlation Between Microbial Community And Environmental Factors And Physicochemical Properties During The Main Fermentation Period Of Medium-high Temperature Daqu
82. Study On The Application Of Fresh Bamboo In The Brewing Of Qing-flavor Daqu Baijiu
83. Screening Of Aroma-producing Microorganisms In High-temperature Daqu And Application Of Aroma-producing Microorganisms
84. Development Of Summer-autumn Tea Daqu And Study On Mixed Solid State Fermentation Of Tea Liquor
85. Research On Daqu Feature Extraction Algorithms Based On Hyperspectral Technology
86. Enzyme Production By Actinomycetes From Daqu For Light-flavor Chinese Liquor Brwing And Its Effects On Saccharomyces Cerevisiae Growth And Daqu Quality
87. Mould Population From Different Vinegar Factory Daqu And Physiochemical Indexes?Function Of Enzyme Production By Mould
88. Dynamic Changes Of Microbial Communities And Screening Of Dominant Mold During The Preparation Of Daqu Of Shanxi Aged Vinegar
89. Study On The Diversity And Variation Of Five Major Enzyme-producing Bacteria In Luzhou-flavor Liquor Daqu
90. Preliminary Study On Flavor Composition Characteristics And Process Control Technology Of Soft-sweet Chinese Liquor
91. Analysis Of Bacterial Community And Screened Of Enhancing Flavor Bacillus In Daqu Of Northern
92. Study On Technology Of Guojing Mianya Maotai-flavor Baijiu
93. Screening Of Maotai-flavor Strains And Study On Aroma Characteristics Of Fermentation And Metabolism
94. Study On The Diversity Of Yeast Resources In Maotai Town's Maotai-flavor Baijiu
95. Research On The Micro-ecological Diversity Of Jiangxiang Daqu Koji-making Based On High-throughput Sequencing
96. Study On Effects Of Additional Amounts Of Mature Daqu On Microbial Community Dynamics And Flavor Compounds During High-temperature Daqu Fermentation
97. Analysis Of Prokaryotic Microbial Community And Screening And Application Of High Amylase Producing Strain In Medium-temperature Daqu
98. The Microbiome Of Raw Material Influences The Flavor Compounds Of Jiang-Flavor Baijiu
99. Metaproteomic Analysis Of Enzymatic Composition In Nong-flavor Daqu
100. Screening Of Molds With High Esterification Power,Saccharification Power And Liquefaction Power And Research On Strengthening Daqu
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