-
Analysis of flavour compounds in beer with extruded sorghum as an adjunct using headspace solid
Author: lhj7812
Journal: JOURNAL OF THE INSTITUTE OF BREWING, 2016.
-
Analysis of the microbial communities of three kinds of Fen
Author: cwm_ming
Journal: JOURNAL OF THE INSTITUTE OF BREWING, 2016.
-
Comparison of bacterial community in matured and degenerated pit mud from Chinese Luzhou
Author: foodecoengineering
Journal: JOURNAL OF THE INSTITUTE OF BREWING, 2016.
-
The influence of vitamin E supplementation on yeast fermentation
Author: lhluhe
Journal: JOURNAL OF THE INSTITUTE OF BREWING, 2016.
-
Study on the buffering capacity of wort
Author: li_hong2001
Journal: JOURNAL OF THE INSTITUTE OF BREWING, 2016.
-
Construction of self
Author: xiao99
Journal: JOURNAL OF THE INSTITUTE OF BREWING, 2016.
-
Development of the Rhodiola rosea Fuqu and Rhodiola rosea soy sauce, and the determination of their functional properties
Author: bogao
Journal: JOURNAL OF THE INSTITUTE OF BREWING, 2016.
-
Development of the Rhodiola rosea Fuqu and Rhodiola rosea soy sauce, and the determination of their functional properties
Author: li_li821008
Journal: JOURNAL OF THE INSTITUTE OF BREWING, 2016.
