Keywords: مشروب چینی; Chinese liquor; Jiuqu starter; Food fermentation; Solid-state fermentation; Flavour chemistry; Spontaneous fermentation;
مقالات ISI مشروب چینی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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Exploring the microbial origins of p-cresol and its co-occurrence pattern in the Chinese liquor-making process
Keywords: مشروب چینی; Off-odor; Pit mud; p-cresol; Clostridium; Chinese liquor;
Biocontrol of geosmin-producing Streptomyces spp. by two Bacillus strains from Chinese liquor
Keywords: مشروب چینی; Biocontrol; Bacillus; Streptomyces; Lipopeptides; Geosmin; Chinese liquor
Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre
Keywords: مشروب چینی; Chinese liquor; Aroma compounds; Solid phase microextraction; Gas chromatography; Odour activity value; Divinylbenzene (PubChem CID: 66666); Ethyl hexanoate (PubChem CID: 31265); Ethyl valerate (PubChem CID: 10882); Ethyl butyrate (PubChem CID: 7762); Eth
Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor
Keywords: مشروب چینی; Chinese liquor; Filamentous fungal community; Solid state fermentation; DGGE; Amylase;
Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose
Keywords: مشروب چینی; Chinese liquor; Aroma compounds; Gas chromatography–mass spectrometry; Electronic nose; PCA; HCA
Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor
Keywords: مشروب چینی; Chinese liquor; Diversity; Solid-state fermentation; Yeast community;
Optimization of the distillation process of Chinese liquor by comprehensive experimental investigation
Keywords: مشروب چینی; Chinese liquor; Distillation; Optimization; Steam flowrate; Bulk density; Bed height
Colorimetric artificial nose for identification of Chinese liquor with different geographic origins
Keywords: مشروب چینی; Colorimetric artificial nose; Chinese liquor; Geographic origin; Chemometric techniques;
A Chinese liquor classification method based on liquid evaporation with one unmodulated metal oxide gas sensor
Keywords: مشروب چینی; Odor analysis; Gas sensor; Evaporation-spectrum; Chinese liquor
Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry
Keywords: مشروب چینی; Comprehensive two-dimensional gas chromatography; Time-of-flight mass spectrometry; Chinese liquor; Moutai; Flavor compounds
Identification and pattern recognition analysis of Chinese liquors by doped nano ZnO gas sensor array
Keywords: مشروب چینی; Nano zinc oxide; Gas sensor array; Chinese liquor; PCA-DA; BP-ANN; LVQ;