1.
Beer Antioxidant Index--Measurement & Application of TRAP
啤酒抗氧化指标——TRAP值的测定方法及应用
2.
Study on Antioxidant Properties of Red Grape Wine,Beer and Liquor
红葡萄酒、啤酒和白酒抗氧化作用研究
3.
Study on Phenolic Acids- the Inner Antioxidant in Beer
啤酒内源性抗氧化物质—酚酸的研究
4.
Studies on Extraction Technics and Anti-oxidative Effect of Polyphenol from Humulus lupulus L
啤酒花多酚的提取工艺及抗氧化活性的研究
5.
Study on Extraction, Oxidation Resistance and Aaroma Component of Hop Concrete
啤酒花浸膏提取、抗氧化及香气成分研究
6.
Oxygen will oxidize the beer composition, changing the taste of the beer
氧气会氧化啤酒内的成份，改变啤酒的味道。
7.
Effect of Selenium-enriched Beer Yeast on the Growth Performance and the Antioxidant Capacity in Broiler
富硒啤酒酵母对肉鸡生长性能及抗氧化能力的影响
8.
Studies on the Oxido-reductases of Domestic Brewing Barleys;
国产啤酒大麦中氧化还原酶系的研究
9.
Studies on the Chemical Constituents of Hop Cones and Their Antitumor Activity;
啤酒花化学成分及其抗肿瘤活性研究
10.
Study on Superoxide Dismutase during the Brewing;
啤酒酿造过程中超氧化物歧化酶的研究
11.
Research of Superoxide Dismutase in the Brewing
超氧化物歧化酶在啤酒酿造方面的研究
12.
Study on superoxide dismutase to improve the beer flavor stability
超氧化物歧化酶改善啤酒风味稳定性的研究
13.
Soft drinks, wines, and beers are produced using gaseous carbon dioxide for carbonation.
使用气态二氧化碳利用碳酸化作用生产软饮料、葡萄酒和啤酒。
14.
Most dispensing systems rely on carbon dioxide gas pumped down into the keg to push beer up to a tap.
一般的分酒系统大多是在桶中打入二氧化碳，将啤酒推至龙头处。
15.
Acidified Hydrolysis-Biology Contact Oxo-Process in Beer Waste Water Processing
酸化水解-生物接触氧化法在啤酒废水处理中的应用
16.
Study on Productive Treament of Brewery Wastewater by Hydrolytic Acidification with Two-Stage Biological Contact Oxidation Process
水解—两级接触氧化工艺处理啤酒废水的生产性试验研究
17.
Construction of Self-cloning Industrial Brewing Yeast with High-glutathione Production and Low-ADH Ⅱ Enzyme Activity;
低乙醇脱氢酶Ⅱ活性的抗老化啤酒酵母工程菌的构建
18.
cheese melted with ale or beer served over toast.
干酪融化在淡味啤酒或啤酒里，敷在吐司面包上。