Font Size: a A A
Keyword [strong-flavor Baijiu]
Result: 1 - 11 | Page: 1 of 1
1. Study Of The Diversity And Metabolic Characteristics Of Microbial Community Harbored In Fermented Grains For The Chinese Strong-flavor Baijiu Production Based On Metatranscriptome
2. Meta-analysis Of The Relationship Between Brewing Microorganisms And Flavor Substances
3. Microbial Diversity In Traditional Pit Mud For Strong-flavor Baijiu,and Relationship Between Succession Of Microbial Community Structure In Artificial Pit Mud And Quality Variation Of Baijiu During The Production Process
4. Analysis Of The Interaction Mechanism Between Novisyntrophococcus And Clostridium Isolated From The Pit Mud Of Strong-flavor Baijiu
5. Study On Terpenoids In Strong Flavor Baijiu Production And The Effect Of Actinomycets On Them
6. The Impact Of The Usage Times On The Differences Of Microbiota And Metabolic Activity In The Strong-flavor Baijiu Workshop
7. Study On The Dynamic Changes Of Volatile Flavor Substances And Bacterial Community Structure In Fermented Grains Of Chinese Strong-flavor Baijiu
8. Research On Aroma Model Construction And Automatic Liquor Picking Of Strong-flavor Base Baijiu
9. Study On Abundance Analysis And Application Of Caproic Acid Bacteria In Pit Mud Of Strong-flavor Baijiu
10. Design Of Chinese Strong-Flavor Baijiu Solid State Fermentation Reactor For Real-Time Monitoring Of Process Parameters And Study On Fermentation Mechanism
11. Molecular Mechanism Of Key Enzymes LIP05 And Bur01 Catalyze Formation Of Fatty Acid Ethyl Ester Bonds Of Baijiu
  <<First  <Prev  Next>  Last>>  Jump to