12 results on '"Lv, Silei"'
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2. Mechanisms of Triton X-100 reducing the Ag+-resistance of Enterococcus faecalis
3. Optimisation and characterisation of KOH-activated carbon obtained from Baijiu spent grains for the mitigation of risk factors in alcoholic beverages
4. Influences of thioalcohols on the release of aromas in sesame-flavor baijiu
5. Comprehensive analysis of risk factors (methanol, acetaldehyde and higher alcohols) in alcoholic beverages and their reduction strategies: GC–MS analysis and modified activated carbon adsorption and characterization
6. Preparation, characterization, and adsorption capacity of pyrophosphoric acid sustainable activated carbon from baijiu spent grains for risk factor mitigation
7. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
8. Enhanced in vitro antibacterial effect against Enterococcus faecalis by using both low-dose cetylpyridinium chloride and silver ions
9. Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu
10. Mechanisms of Triton X-100 reducing the Ag+-resistance of Enterococcus faecalis.
11. Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu
12. Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis
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