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Keyword [daqu] Result: 101 - 120 \| Page: 6 of 7
101.	Analysis On The Quality Difference Between The Surface And The Core Of Luzhou-flavor Daqu
102.	Research On Temperature Field And Intelligent Control System Application Of Chinese Baijiu Daqu Workshop
103.	Dynamic Analysis Of Microbiata And Physicochemical Properties During The Fermentation Process Of Baoning Vinegar "Herb Daqu"
104.	Study On The Brewing And Physicochemical Properties Of Liquid Fermentation Liquor By Daqu And Bran Koji
105.	Study On The Structure Characteristics And Variation For Microbial Community In Daqu And Fermented Grains Of Jiang-flavour Chinese Spirits Production
106.	Research On The Comprehensive Control And Storage Quality Change Of Maotai-flavored Daqu Worm
107.	Study On The Bacterial Diversity And Function Of Maotaixiang Daqu Using The Combination Of Third-generation Sequencing Technology And Culture Method
108.	Application Of Five Yeast Strains From Daqu In Fruit Vinegar Fermentation
109.	Study On Microbial Diversity Of Chinese Baijiu Daqu
110.	Isolation,Identification And Application Of Mould In Daqu Of Nongxiangxing Baijiu
111.	Isolation And Identification Of Yeast From Strong-flavor Liquor Daqu And Preparation Of Fortified Daqu
112.	Study On The Characteristics Of Acid Producing Properties And The Laws Of Microbial Succession Of Nong-flavour Daqu In Yellow Water Under Anaerobic Condition
113.	Selection Of Feruloyl Esterase-producing Strains And Preliminary Application
114.	Effects Of Wheat Crushing Degree On The Quality And Microbial Diversity Of Maotai-flavored Daqu
115.	Characteristics Of High-Temperature Daqu With Different Grades For Nongxiang-Jiangxiang Baijiu And The Function Of Dominant Thermophilic Fungi
116.	Effect Of Bioaugmented Inoculation On Physichemical Characteristics And Microbiota Dynamics During Daqu Fermentation Using Autochthonous Bacillus Strains
117.	Inhibitory Effect Of Enhanced Composite Microbial Agents On Geosmin In Daqu
118.	Strategies For Reduction Of Isoamyl Alcohol And Control Its Synthesis During Strong Aroma Baijiu Fermentation
119.	Analysis Of Round Fermention Mechanism Of Daqu Maotai-flavor-liquor In Maotai Area Based On Multiomices Technology
120.	Study On Microflora Analysis And Mucor Control Technology Of Special Flavor Daqu During Storage Period
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