1.
The Study on the Effect of Malt Quality on Drying Conditions
干燥条件对啤酒麦芽品质影响的研究
2.
Assessment of Genetic Diversity in Guizhou Wild Barley Using SSR Markers Ralated to Malting Quality
贵州野生大麦麦芽品质性状的SSR标记分析
3.
The impact of the kilning temperature on malt quality and beer flavor was studied.
研究了焙焦温度对麦芽品质及啤酒风味的影响。
4.
Genotypic and Environmental Variation of Hordein Fraction and Malting Quality in Barley;
啤酒大麦籽粒醇溶蛋白组分和麦芽品质的基因型和环境变异研究
5.
Study of Relationship betweenβ-Glucanase Activity and Malt Quality under Different Dryness Processing
不同干燥工艺条件下β-葡聚糖酶活性与麦芽品质关系的研究
6.
EFFECTS OF GERMINATION ON WHEAT BIOCHEMICAL QUALITY
发芽处理对小麦生物化学品质的影响
7.
Effect of Malty Root Regulating Moisture on Mixed Silage of Brewer′s Spent Grains(BSG)
用麦芽根调节水分对啤酒糟混贮品质的影响
8.
Study on the Technology-product Quality Improvement of Composite Powder Made from Wheat Germ and Low-cost Fish
小麦胚芽/低值鱼复合粉工艺及品质改善研究
9.
Cultivar and Environmental Effects on Germinating Performance and Some Qualities for Barley Grains on the Different Positions of Ear;
大麦穗内各粒位发芽整齐度及若干品质性状的品种与环境效应
10.
Selection of Wheat Variety for Malting and Study on Properties of Wheat Malts;
制麦芽小麦品种筛选及其制麦特性研究
11.
The comparison of the quality of barley sprout between the north china and the south clina VarieTies (zhe jiang baley sprout compared with Henan ba ley sprout)。
我国南北方大麦芽的质量比较(浙江大麦芽与河南本地大麦芽的质量比较)
12.
Malt :Grain product used in Beverages and foods. Malt provides a Basis for fermentation and adds flavour and nutrients.
麦芽:一种谷物产品,在饮料和食品中用作发酵基质或用于增加香味和营养价值。
13.
Study on QTL Mapping of Preharvest Sprouting Resistance of Wheat Cultivar Frontana;
小麦品种Frontana抗穗发芽QTL定位研究
14.
Maltose is used in infant foods and in malted milk.
麦芽糖可用于生产婴儿的食品和麦牙乳。
15.
turn into malt, become malt.
变成麦芽，转变成麦芽。
16.
an excellent 12-year-old malt
陈化12年的优质麦芽威士忌.
17.
Extraction, Characterization and Application of Proteins from Wheat Germ;
小麦胚芽蛋白质的提 取、表征及应用
18.
The Characteristics and Functions of Expansins in Wheat Coleoptiles;
小麦胚芽鞘膨胀素的性质与功能分析