Lv4
630 积分 2023-09-18 加入
Determination and formation of Ethyl Carbamate in Chinese spirits
3个月前
已完结
Ethylcarbamate in fermented beverages and foods. II. Possible formation of ethylcarbamate from diethyl dicarbonate addition to wine
3个月前
已完结
Studies on Cyanogenic Glycoside of Sorghum Vulgare
3个月前
已完结
Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor
5个月前
已完结
Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation
5个月前
已完结
Simultaneous Determination of Organic Acids in Chinese Liquor by GC-MS Method
6个月前
已完结
Rice starch for brewing sake: Characterization by synchrotron X-ray scattering
6个月前
已完结
Appearance, components, pasting, and thermal characteristics of chalky grains of rice varieties with varying protein content
6个月前
已完结
Mucorpepsin from Rhizomucor pusillus relates the quality of medium-temperature Daqu
7个月前
已完结
Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains
7个月前
已完结
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