1.
The change trend of enzyme and microbe in the fermented grains during the fermentation was made clear.
初步弄清了老白干香型白酒酒醅发酵过程中主要微生物和酶活力的变化趋势。
2.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒
3.
Strong aromatic Chinese spirits of low concentration
GB/T11859.1-1989低度浓香型白酒
4.
Chi--fiavour Chinese spirits
GB/T16289-1996豉香型白酒
5.
Mild aromatic Chinese spirits
GB/T10781.2-1989清香型白酒
6.
Mild aromatic Chinese spirits of low concentration
GB/T11859.2-1989低度清香型白酒
7.
Rice aromatic Chinese spirits of low concentration
GB/T11859.3-1989低度米香型白酒
8.
Rice aromatic Chinese spirits
GB/T10781.3-1989米香型白酒
9.
Bradbury Social Center for the Elderly [Chung Sum Free Methodist Church of Hong Kong]
白普理老人中心〔香港循理会忠心堂〕
10.
Effects of three kinds of yeasts on aroma of Italian Riesling dry white wines
3种酵母对贵人香干白葡萄酒香气的影响
11.
Bradbury Home for the Elderly [Hong Kong Society for the Aged]
白普理护理安老院〔香港耆康老人福利会〕
12.
Distinctive Aroma of Two Chinese Liquors: Yanghe Blue Sky and Niulanshan Erguotou Liquors
浓香型洋河天之蓝和清香型二锅头大曲白酒特征香气成分研究
13.
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。
14.
Introduction of the Concept of Maotai-flavor Functional Bacteria to Investigate the Formation of Maotai-flavor
引入“酱香功能菌”概念 探索酱香型白酒风味成因
15.
Geranium pratense f. albiflora,a new form of Geraniaceae from Ningxia of China
草地老鹳草一新变型——白花草地老鹳草
16.
Change in Aromatic Components of Semi-dried Litchi during Drying Process
半干型荔枝干加工过程中香气物质的变化
17.
Analysis on Microbial Communities in Chinese Luzhou-flavor Liquor Pits;
中国浓香型白酒窖池微生物区系解析
18.
Analysis of the Microbial Ecology in the Strong Aromatic Chinese Spirits Cellar;
中国浓香型白酒窖池微生物生态研究