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Keyword [strong-aroma Baijiu]
Result: 1 - 7 | Page: 1 of 1
1.
Study On Aroma Components Of Strong-aroma Zhijiang Baijiu
2.
The Mechanism Of N-butanol Synthesis In The Process Of Chinese Strong Aroma Baijiu Fermentation And Solutions For Control And Reduction Of It In Baijiu
3.
The Evaluation Model Was Established For The Key Liquor Composition Influencing The Comfort Of Strong-Aroma Baijiu After Drinking
4.
Comparative Study On The Characteristics And Microbial Community Of Fermented Grains Of Strong-aroma Baijiu Made By Mechanized And Traditional Brewing
5.
Analysis Of The Mechanism Of Isoamyl Alcohol Synthesis By Yeast Isolated From Fermented Grains
6.
Chemotaxis And Metabolic Characteristics Of Clostridium Strains Isolated From Strong Aroma Baijiu Pit Mud
7.
Strategies For Reduction Of Isoamyl Alcohol And Control Its Synthesis During Strong Aroma Baijiu Fermentation
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