Lv41
510 积分 2023-09-18 加入
Determination and formation of Ethyl Carbamate in Chinese spirits
10小时前
求助中
Ethylcarbamate in fermented beverages and foods. II. Possible formation of ethylcarbamate from diethyl dicarbonate addition to wine
12小时前
已完结
Studies on Cyanogenic Glycoside of Sorghum Vulgare
21天前
已完结
Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor
1个月前
已完结
Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation
1个月前
已完结
Simultaneous Determination of Organic Acids in Chinese Liquor by GC-MS Method
3个月前
已完结
Rice starch for brewing sake: Characterization by synchrotron X-ray scattering
3个月前
已完结
Appearance, components, pasting, and thermal characteristics of chalky grains of rice varieties with varying protein content
3个月前
已完结
Mucorpepsin from Rhizomucor pusillus relates the quality of medium-temperature Daqu
4个月前
已完结
Differences of Physicochemical Properties Between Chalky and Translucent Parts of Rice Grains
4个月前
已完结
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