1.
PCR-SSCPanalysis of the eukaryotic microbial communities in Luzhou-flavor Daqu
浓香型大曲真核微生物群落的PCR-SSCP解析
2.
Study on Microbial Community Metabolism Diversity of Luzhou-Flavor Daqu
浓香型大曲微生物群落代谢多样性研究
3.
Measures of Improving the Premium Product rate of Luzhou-flavor Liquor
提高浓香型大曲酒特优品率的几点措施
4.
PCR-SSCP Analysis of the Pronucleus Microbial Communities in Luzhou-flavor Daqu
浓香型大曲原核微生物群落的PCR-SSCP解析
5.
Isolation and Identification of A Red Pigment-producing Bacteria Strain From Luzhou-flavor Daqu
浓香型大曲中一株产红色素细菌的分离和初步鉴定
6.
Optimal Conditions of PCR-SSCP Technology for the Analysis of Microbial Communities in Luzhou-flavor Daqu
浓香型大曲微生物群落结构的PCR-SSCP分析条件优化
7.
Isolation and identification of esterifying enzyme-producing bacteria from Luzhou-flavor Daqu and related enzyme production conditions
浓香型大曲中酯化酶细菌的分离鉴定及产酶条件研究
8.
Application of BIOLOG Microplate Technique to the Study of Daqu Microbial Diversity
采用BIOLOG微平板技术研究浓香型大曲微生物多样性
9.
The importance of attached mud cellar quality to the liquor quality in the Luzhou-flavor liquor making is reviewed.
论述了浓香型大曲白酒生产以依附的泥窖质量对酒质质量影响的重要性。
10.
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
11.
Investigation on the Application of Manmade Pit Mud in the Production of Luzhou-flavor Liquor in North China
人工窖泥在北方浓香型曲酒生产中的应用
12.
Rational Application of Saturated Water for Pit Entry in the Production of Luzhou-flavour Liquor
浓香型曲酒生产入窖饱浆水的合理使用
13.
It is classified into "elegant" Luzhou-flavor liquor and "mellow" Luzhou-flavor liquor according to its taste.
浓香型白酒“浓郁”与“淡雅”两大流派分流日趋明朗。
14.
Taishan Tequ Liquor belongs to pure Luzhou-flavor type in Luzhou-flavor liquor and its styles are elegant pit aroma, soft taste and clean aftertaste.
泰山特曲属于浓香型白酒中的纯浓派，其特征为窖香淡雅，醇和绵甜，余味爽净。
15.
Analysis on Microbial Communities in Luzhou-flavor Liquor Through Culture Independent Approach;
利用免培养法对浓香型白酒曲药细菌菌群的解析研究
16.
The Preliminary Typing and Breeding Mildew A3-2 of Luzhou Daqu
浓香型曲药中霉菌的初步分类和A2-3菌株的选育
17.
The Change Rule of Four Mass Ester During Storage of Luzhou-flavor Liquor
浓香型白酒贮存过程中四大酯减少特点的分析
18.
Strong aromatic Chinese spirits
GB/T10781.1-1989浓香型白酒