liquor fermentation - Globe Thesis

Keyword [liquor fermentation] Result: 1 - 20 \| Page: 1 of 2
1.	Effect Of Air And Microorganisms In The Air On Fen-flavor Liquor Fermentation
2.	Research On Effect Of Penicillium And Streptomyces In Luzhou-flavor Liquor Fermentation
3.	Analysis On Microbial Communities In Dao Huaxiang Daqu To Liquor Fermentation Process
4.	Filamentous Fungal Community Structure And Interaction Between Filamentous Fungi And Yeast Associated With Chinese Maotai-flavor Liquor Fermentation
5.	Study On The Liquor Fermentation Process Of Low Quality Citrus
6.	Correlation Study Of Enzymatic Activities And Chemical Composition During Chinese Liquor Fermentation.
7.	Design For A Liquor Fermentation Control System And Simulation Of Fuzzy PID Control For Temperature
8.	Interactions Between Saccharomyces Cerevisiae And Bacillus Licheniformis Isolated From Maotai Flavor Liquor Fermentation And Their Mechanisms
9.	Community Structure And Function Of Lactic Acid Bacteria During Maotai-flavor Liquor Fermentation
10.	Interactions Between Bacillus Licheniformis And Saccharomyces Cerevisiae And Their Application In Liquor Fermentation
11.	Application Of Near Infrared Spectroscopy Technology In The Bio-fermentation Process And Enzymatic Preparation
12.	Analysis On The Flavor Characteristics And Mechanisms Of Zygosaccharomyces Bailii In Maotai-flavor Liquor Making
13.	Application Of Liquor Fermentation Byproduct-yellow Water In Cantonese Sausage
14.	Microbial Community Structure And Microbial Source Tracking Of Chinese Light-flavor Liquor Fermentation In Different Environments
15.	Microbial Community Succession And Its Drivers During Roasted Sesame-flavor Liquor Fermentation
16.	Cultivation Of Acidogenic Microbiota From Pit Mud And Characterization Of A Novel Caproate-producing Bacterium In Chinese Strong-aroma Liquor Fermentation
17.	Biodiversity Of Culturable Bacteria Isolated From The Air Samples From A Liquor Fermentation Workshop In Jiugui Liquor Co. Ltd., China
18.	Research Of The Formation Mechanism Of Esters In Process Of Liquor Fermentation
19.	Quantitation Analysis And Metabolic Profiling Of Lactic Acid Bacteria In Sesame-flavor Liquor Fermentation
20.	Isolation And Identification Of A Cellulose Degrading Bacterium And Its Application In Liquor Fermentation
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