1.
Research on Bioaugmentation of Brewing Microbes and Total DNA Extraction during Solid-state Fermentation of Zhenjiang Vinegar
镇江香醋固态发酵过程中酿造微生物强化及醋醅总DNA提取方法的初步研究
2.
It was the optimal maturity state when the color of soy sauce paste is red yellow or red brown.
当酱醅颜色为红黄色或棕红色时,也正是酱醅的最佳成熟状态。
3.
Microbial Polymorphism in the Pit Mud and Fermented Grains during Fermentation
窖泥糟醅发酵过程微生物多态性特征
4.
Metabolic Analysis of the Microbial Community in the Fermented Grains of Luzhou-flavour Liquor
浓香型白酒酒醅微生物群落代谢分析
5.
Investigation on the Separation of Microbes in Luzhou-flavor Fermented Grains and Luzhou-flavor Distiller's Grains
浓香型白酒糟醅微生物分离方法初探
6.
Of, relating to, or producing acetic acid or vinegar.
醋酸的，醋的醋酸的或醋的，与醋酸或醋有关的，产生醋酸或醋的
7.
Separation of Propionic Acid-producing Bacteria from Site Fermented Grains and Daqu
特香型酒糟醅及大曲中丙酸产生菌的筛选
8.
Study on the Change in Physiochemical Indexes of Fermented Grains During the Fermentation Process of Baiyunbian Liquor
白云边酒发酵过程酒醅各理化指标变化研究
9.
Primary Discussion on Innovation of Acidity Control and Fermented Grains Maintenance in Fen-flavor Liquor Production
谈清香型大曲酒生产如何创新控酸保醅
10.
Capability Study of the Strains Separated from Different Fermented Grains and Daqu Starters
不同酒醅和酒曲中分离菌种性能的研究
11.
Technical test general buletin of rice saline sugar syrup mixing solid koji with process of sun fermentation soy sauce
大米盐水糖浆制醅晒制发酵酱油工艺试验初报
12.
Isolation of thermotolerant protease producing Bacillus from Fen Daqu and fermented grains
汾酒曲醅中产高温蛋白酶芽孢杆菌的分离
13.
Increased production and improved quality of soy sauce by the method of first solid grains and then liquild mash
先醅后醪发酵法提高酱油产量和质量的分析
14.
The acetic acid radical CH3CO.
乙酰基，醋酸基醋酸基
15.
This wine is made from the stamens of a hundred flowers and the sap of ten thousand trees mixed with the marrow of unicorns and fermented with phoenix milk
"此酒乃以百花之蕊,万木之汁,加以麟髓之醅,凤乳之曲酿成"
16.
Improvement of Chinese Fen-Flavor Spirit Ester Flavor by Mixed Fermentation with Apple Juice and Alcoholic Fermentative Material and Its Mechanism
苹果汁酒醅混合发酵提高清香型白酒酯香的作用与机制
17.
Research on the Distilling Extraction Rates of Trace Flavoring Compositions in Fermented Grains of Multiple-grains Luzhou-flavor Liquor
多粮浓香型白酒糟醅微量香味组分蒸馏提取效率的研究
18.
"Acetate: C2H3O2- ion, a salt, ester, or acylal derived from acetic acid."
醋酸盐;醋酸酯: 从醋酸中提取的一种盐、酯或醯基。