1.
Analysis of & Discussion on the Compositions of Shengliyuan Sesame-flavor Liquor
对生力源芝麻香型白酒成分的分析及探讨
2.
History, Status and Development Trend of Zhima-flavor Chinese Spirits
芝麻香型白酒的发展历史、现状及发展趋势
3.
Styles, Characteristics & Technical Points of Baotuquan Sesame-flavor Liquor
趵突泉芝麻香白酒的风格特点及工艺技术要点
4.
Production of Sesame-flavor Liquor By Yellow Rice Wine Lees
利用黄酒糟生产优质芝麻香酒的研究
5.
Ingredients：2 pcs Chicken breasts, 150g Bean spouts, 1 tbsp Roasted sesame seeds.
材料：鸡胸肉2件、豆芽150克、炒香白芝麻1汤匙。
6.
Studies on the Typical Characters and Their Formation of Multiple-grains Sesame-flavor of Guojin Liquor
国井复粮芝麻香典型风格及其成因研究
7.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
8.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
9.
Chi--fiavour Chinese spirits
GB/T16289-1996豉香型白酒
10.
Mild aromatic Chinese spirits
GB/T10781.2-1989清香型白酒
11.
Mild aromatic Chinese spirits of low concentration
GB/T11859.2-1989低度清香型白酒
12.
Rice aromatic Chinese spirits of low concentration
GB/T11859.3-1989低度米香型白酒
13.
Rice aromatic Chinese spirits
GB/T10781.3-1989米香型白酒
14.
Comparison of Fatty Acid Composition of Black Sesame and White Sesame Seeds
黑芝麻和白芝麻中脂肪酸组成的比较
15.
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
16.
Baiyunbian Liquor is the typical representative of Maotai-Luzhou-flavor liquor.
白云边酒是浓酱兼香型白酒的典型代表。
17.
New type liquor is deployed liquor developed from high quality edible alcohol, and compounded with multiple edible flavoring blending.
新型白酒是用优质食用酒精做基础酒，经调配制成各种香型的白酒。
18.
Establishment of quality evaluation model of sesame oil flavor based on principal component analysis method
基于主成分分析法的芝麻油香气质量评价模型的构建