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Keyword [daqu]
Result: 121 - 130 | Page: 7 of 7
121.
The Microbial Diversity In Xifeng-Daqu
122.
The Isolation And Identification Of Yeast Strains From Xifeng-Flavor Daqu
123.
Research On The Analysis And Evaluation Model Of Aroma Composition Of Medium-high Temperature Daqu
124.
Screening Of Excellent Brewing Microorganisms In Ilite Daqu (Strong Flavor Type) And Its Application In Chuanfa Xiaoqu Liquor
125.
Study On The Interaction Between Bacillus And Yeast In The Process Of Stacking Fermentation
126.
Study On The Optimization Of Preparation Process Of Tea-type Daqu And Its Effect On The Composition Of Tea-flavor Baijiu Base Liquor
127.
Microbial Community Structure And Environmental Source Of Strong-Flavor Daqu Before And After Production Resumption
128.
Modification Of Ester Producing Microorganisms Of Luzhou-flavor Daqu By ARTP Mutagenesis And Its Application In Fermentation Of Tartary Buckwheat Liquor
129.
Screening Of Thermostable Ester-producing Yeast In Maotai-flavor Fermented Grains And Daqu And Research On Its Production Of Zaozao Liquo
130.
Comparative Genomics And Preliminary Study Of Metabolism Of Thermophilic Actinomycete
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