10 results on '"Lv, Silei"'
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2. Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beverages
3. Influences of thioalcohols on the release of aromas in sesame-flavor baijiu
4. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
5. Enhanced in vitro antibacterial effect against Enterococcus faecalis by using both low-dose cetylpyridinium chloride and silver ions
6. Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu
7. Effect of 3D printed teeth and virtual simulation system on the pre-clinical access cavity preparation training of senior dental undergraduates.
8. Mechanisms of Triton X-100 reducing the Ag+-resistance of Enterococcus faecalis.
9. Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu
10. Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis
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