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Bacterial diversity in the central black component of Maotai Daqu and its flavor analysis 期刊论文
Annals of Microbiology, 2014, 卷号: 64, 期号: 4, 页码: 1659-1669
Authors:  Hui Li;  Bin Lian;  Yuanhuai Ding
Adobe PDF(706Kb)  |  Favorite  |  View/Download：180/1  |  Submit date：2016/03/04
Central Black Component Of Maotai Daqu  Bacterial Diversity  Culturable Flavor-producing Bacteria  Flavor Components  Mixed Solid-fermentation  
产香细菌在增加烟草薄片香味和降低烟碱含量中的利用 学位论文
硕士, 北京: 中国科学院研究生院, 2014
Authors:  王玉
Adobe PDF(2034Kb)  |  Favorite  |  View/Download：217/9  |  Submit date：2016/12/27
枯草芽孢杆菌  解淀粉酶芽孢杆菌  地衣芽孢杆菌  发酵  产香  烟草薄片  烟碱  生物降解  
Application of microbial fermentation products extracted from Maotai Daqu in tobacco sheets 期刊论文
Journal of Pure and Applied Microbiology, 2014, 卷号: 8, 期号: 2, 页码: 1657-1667
Authors:  Wang, Y.;  Li, H.;  Nie, C.;  Zhang, Q.;  Hu, D.;  Ding, G.;  Wang, F.;  Duan, K.;  Lian, B.
Favorite  |  View/Download：94/0  |  Submit date：2020/12/29
Bacillus  Fermentation  Microbe  Sensory Quality  Tobacco Sheets