1.
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
2.
Screening of Bacteria Producing Soy Sauce Flavor and Study of Characteristic Volatile Compounds
产酱香功能细菌的筛选及其特征风味化合物的研究
3.
Determine the Content of Bacillus subtilis Fermentation Products
产酱香芽孢杆菌几种发酵产物的测定
4.
Functional Analysis of AtCDPK1 in Arabidopsis Response to Pseudomonas Syringae and Abiotic Stresses;
拟南芥AtCDPK1在响应丁香假单胞菌和非生物胁迫中的功能分析
5.
Bifidobacterium combined Lentinan regulates the physiological function of patients with cirrhosis
双歧杆菌联合香菇多糖对肝硬化患者生理功能调节作用的研究
6.
Effect of Microwave Sterilization on Texture Characteristics of Pork with Sweet Soybean Paste
微波杀菌功率和时间对重组酱肉质构特性的影响
7.
thick spicy sauce made from tomatoes.
番茄做成的芳香稠酱。
8.
Botanic perfuming can guard against diseases, repel bacteria, prevent inflammation, spasm and promote cell metabolism and regeneration.
植物香董,可防病抗细菌,可防发炎,防痉挛,具促进细胞新陈代谢及细胞再生功能.
9.
Preparation and characterization of insoluble dietary fiber from soy sauce residue
酱油渣不溶性膳食纤维的制备及其功能特性研究
10.
A piquant sauce of soy, vinegar, and spices.
伍斯特郡辣酱油一种含大豆、醋和香料的辣酱油
11.
The Study of Sterilization Effect at Different Temperature on High Salt Liquid Sauce
高盐稀态酱油灭菌温度对酱油质量影响的研究
12.
The Stabilization of Maotai-flavor Liquor Production Techniques Is the Base for the Development of Grade Ⅱ & Grade Ⅲ Maotai-flavor Liquor-making Enterprises
稳定酱香型酒生产工艺是发展贵州二三类酱香型白酒企业的基础
13.
Strain Improvement and Process Research on Soy Sauce Production
酱油生产菌菌种改良及其工艺的研究
14.
potent toxin produced by the bacterium Clostridium botulinum that causes botulism.
由能引起香肠中毒的梭菌肉毒菌的细菌制成的有效的毒素。
15.
very spicy sauce made from tabasco peppers.
塔巴斯哥胡椒粉做成的非常香的酱油。
16.
caviar, champagne and other luxuries
鱼子酱、 香槟以及其他奢侈品
17.
pungent sauce of soy and vinegar and spices.
大豆、醋和香料做成的风味酱。
18.
We regaled ourselves on caviar and champagne.
我们尽情地享用鱼子酱和香槟酒.