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机译:sesame法律av our白酒: A review
Engineering Research Centre of Bioprocess School of Food and Biological Engineering Hefei University of Technology 230009 Hefei Anhui China;
Engineering Research Centre of Bioprocess School of Food and Biological Engineering Hefei University of Technology 230009 Hefei Anhui China;
The Key Laboratory of Industrial Biotechnology Ministry of Education School of Biotechnology Jiangnan University 214122 Wuxi Jiangsu China;
Research Institute of Jiangnan Small Pit Brewing Technology 242000 Xuanjiu Xuancheng Anhui China;
The Key Laboratory of Industrial Biotechnology Ministry of Education School of Biotechnology Jiangnan University 214122 Wuxi Jiangsu China;
Research Institute of Jiangnan Small Pit Brewing Technology 242000 Xuanjiu Xuancheng Anhui China;
Engineering Research Centre of Bioprocess School of Food and Biological Engineering Hefei University of Technology 230009 Hefei Anhui China;
Research Institute of Jiangnan Small Pit Brewing Technology 242000 Xuanjiu Xuancheng Anhui China;
sesame flavour baijiu; brewing process; microbial diversity; aroma compounds;
机译:环境微生物群对自发发酵过程中光味百九的味道的影响
机译:白菊芝麻型 - 香气型痕量成分研究进展
机译:分子感官科学表征国酒芝麻白酒中主要香气成分
机译:SESAME发展回顾
机译:在小鼠模型中表征对芝麻的免疫反应以及煮沸和烘烤对芝麻致敏性的影响。
机译:自发发酵过程中环境微生物群对淡味白酒风味的影响
机译:来自芝麻味型Baijiu的Pcresol和Ala-Lys-Arg-Ala(AKRA)之间的相互作用