机译:一种传统的中药蒸馏酒水稻味白酒风味化合物的特征与日本蒸馏酒,令人遗憾的蒸馏酒,Awamori和Kome-Shochu相比
The United Graduate School of Agricultural Sciences Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan;
The United Graduate School of Agricultural Sciences Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan Education and Research Center of Fermentation Studies Faculty of Agriculture Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan;
Education and Research Center of Fermentation Studies Faculty of Agriculture Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan;
Graduate school of Agriculture Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan;
Education and Research Center of Fermentation Studies Faculty of Agriculture Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan;
China National Research Institute of Food and Fermentation Industries 24-6 Jiuxianqiao Road Chaoyang District Beijing 100096 China;
Education and Research Center of Fermentation Studies Faculty of Agriculture Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan;
The United Graduate School of Agricultural Sciences Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan Education and Research Center of Fermentation Studies Faculty of Agriculture Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan;
The United Graduate School of Agricultural Sciences Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan Education and Research Center of Fermentation Studies Faculty of Agriculture Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan;
The United Graduate School of Agricultural Sciences Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan Education and Research Center of Fermentation Studies Faculty of Agriculture Kagoshima University 1-21-24 Korimoto Kagoshima City 890-0065 Japan;
Chinese distilled liquor; flavor; rice-flavor baijiu; shochu; volatile compounds; ethyl lactate;
机译:日本传统蒸馏酒“ Skochu”和其他国家有关白酒的调查研究摘要。
机译:“Skochu”调查与研究综述,日本传统蒸馏酒及其他国家相关酒。
机译:酵母菌和汉逊酵母共培养产生的韩国传统蒸馏酒的风味特征
机译:舒克(日本流行蒸馏酒)超临界水气化处理业务的每周连续气化试验
机译:中国古井贡酒白酒陈酿过程中挥发性成分及其变化的分析。
机译:揭示高温阶段对江味大曲的贡献江味大曲是中国江味白酒生产用白酒的发源地特别涉及到转录组学
机译:制作传统日本蒸馏酒,冰淇淋和威盛,以及白色和黑色锦鸡真菌的贡献