21 results on '"Chinese rice wine"'
Search Results
2. Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue
3. Identification of key odorants in traditional Shaoxing-jiu and evaluation of their impacts on sensory descriptors by using sensory-directed flavor analysis approaches
4. Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine
5. Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation
6. Staphylococcus cohnii HFUTY-08: a novel acid urease-producing strain
7. Determination of Antioxidant Capacity of Chinese Rice Wine and Zhuyeqing Liquor Using Nanoparticle-Based Colorimetric Methods
8. Combination of Thermosonication and Pulsed Electric Fields Treatments for Controlling Saccharomyces cerevisiae in Chinese Rice Wine
9. A Feasibility Study on the Evaluation of Quality Properties of Chinese Rice Wine Using Raman Spectroscopy
10. Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region
11. Rapid Measurement of Antioxidant Activity and γ-Aminobutyric Acid Content of Chinese Rice Wine by Fourier-Transform Near Infrared Spectroscopy
12. Rapid Determination of Process Variables of Chinese Rice Wine Using FT-NIR Spectroscopy and Efficient Wavelengths Selection Methods
13. Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases
14. Adaptive Evolution of Saccharomyces cerevisiae with Enhanced Ethanol Tolerance for Chinese Rice Wine Fermentation
15. Application of Gas Chromatography-Based Electronic Nose for Classification of Chinese Rice Wine by Wine Age
16. Molecular identification of lactic acid bacteria in Chinese rice wine using species-specific multiplex PCR
17. Immobilized Rhodotorula mucilaginosa: A Novel Urethanase-Producing Strain for Degrading Ethyl Carbamate
18. Optimization production of acid urease by Enterobacter sp. in an approach to reduce urea in Chinese rice wine
19. Discrimination Between Shaoxing Wines and Other Chinese Rice Wines by Near-Infrared Spectroscopy and Chemometrics
20. Purification, Properties, and Application of a Novel Acid Urease from Enterobacter sp.
21. Discrimination between Chinese rice wines of different geographical origins by NIRS and AAS
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