1.
Studies on the Improvement of Domestic Malt Quality by Microorganism Technique;
利用微生物技术提高国产麦芽质量的研究
2.
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)
3.
The most important ingredient in beer-making from the standpoint of quantity and function is barley malt.
麦芽从质量和功能的角度看,大麦麦芽是啤酒制造中最为重要的原料。
4.
Fermentation also lowers the pH of the wort to about 4.0 and produces dissolved carbon dioxide in the wort to the extent of about 0.3 % by weight.
发酵过程使麦芽汁的pH降至4.0左右并产生占麦芽汁质量约0.3％的溶解的二氧化碳。
5.
Detection of the Trace Impurity in Ethylmaltol by ESI TOF MS
电喷雾飞行时间质谱分析乙基麦芽酚中的痕量“杂质”
6.
Change of Protein Components of High Protein Barley in Germination
高蛋白含量大麦发芽过程中蛋白质组分及其含量变化分析
7.
Flours with a maltose content of
麦芽糖含量剂;麦芽糖含量2.5%的是从发芽的核仁所得的面粉。
8.
Effects of premature yeast flocculation polysaccharide in malt on beer fermentation
麦芽酵母超前絮凝多糖对啤酒发酵液质量的影响
9.
turn into malt, become malt.
变成麦芽，转变成麦芽。
10.
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
11.
an excellent 12-year-old malt
陈化12年的优质麦芽威士忌.
12.
Extraction, Characterization and Application of Proteins from Wheat Germ;
小麦胚芽蛋白质的提 取、表征及应用
13.
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
14.
Preparation, Properties of Maltosyl-α-cyclodextrin
麦芽糖基-α-环糊精的合成与性质研究
15.
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
16.
Studies on the Composition and Gelatination Properties of Low-DE Maltodextrin
低DE值麦芽糊精组成与凝胶性质研究
17.
EFFECTS OF GERMINATION ON WHEAT BIOCHEMICAL QUALITY
发芽处理对小麦生物化学品质的影响
18.
Research status quo of bioactive substances in wheat germ
小麦胚芽中生物活性物质的研究现状