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Pretreatment of Rice Straw Using a Butanone or an Acetaldehyde Dilute Solution Explosion for Producing Ethanol.
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- Applied Biochemistry & Biotechnology, 2012, v. 166, n. 5, p. 1856, doi. 10.1007/s12010-012-9604-0
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- Article
Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang‐flavor Daqu.
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- Journal of Food Biochemistry, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfbc.14277
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- Article
Improving the quality of Sichuan pickle by adding a traditional Chinese medicinal herb Lycium barbarum in its fermentation.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 4, p. 936, doi. 10.1111/ijfs.13357
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- Article
Phosphate assimilation by Chlorella and adjustment of phosphate concentration in basal medium for its cultivation.
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- Biotechnology Letters, 2008, v. 30, n. 10, p. 1735, doi. 10.1007/s10529-008-9758-6
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- Article
Photovoltaic Spectroscopy Studies of Strained InGaAs/GaAs Quantum Wells.
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- Physica Status Solidi (B), 1999, v. 213, n. 2, p. 343, doi. 10.1002/(SICI)1521-3951(199906)213:2<343::AID-PSSB343>3.0.CO;2-W
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- Article
Characterization and detection of toxoflavin-producing Burkholderia in rice straws and Daqu for Chinese Maotai-flavour liquor brewing.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 290, doi. 10.1002/jib.210
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- Article
Development of a real-time PCR for quantification of the family Syntrophomonadaceae in pit mud from Chinese Luzhou-flavour liquor distilleries.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 155, doi. 10.1002/jib.201
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- Article
Antioxidant properties and phenolic profiles of four Chinese Za wines produced from hull-less barley or maize.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 182, doi. 10.1002/jib.81
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- Article
Developing New Sacchariferous Starters for Liquor Production Based on Functional Strains Isolated from the Pits of Several Famous Luzhou-flavor Liquor Brewers.
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- Journal of the Institute of Brewing, 2009, v. 115, n. 2, p. 111, doi. 10.1002/j.2050-0416.2009.tb00354.x
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- Article
Development of Panax quinquefolius Yaoqu and Panax quinquefolius Sake and determination of ginsenosides Rg1, Rb1, and Re in both samples by HPLC-MS/MS.
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- European Food Research & Technology, 2014, v. 239, n. 1, p. 137, doi. 10.1007/s00217-014-2202-3
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- Article