大家在查：发酵工艺原理聂尧苯基乙二醇胡健混菌发酵超常期局部兴奋蛋白质系数流化干燥多齿配位体

淋饭酒

淋饭酒

淋饭酒

淋饭酒

2

To speed carrier and drenched rice wine yeast for roasted rice yeast rice wine brewed with the high temperature flow meters test ;

以速酿酒母和淋饭酒母作酒母用高温流化米酿制黄酒的中试；

3

Isolation of saccharifying yeast from Lin-fan rice wine starter and its property

淋饭酒母中糖化酵母的分离及其性能研究

4

Quality Control of Yeast-starter for Wine with Water Pouring Method

淋饭酒母的质量控制

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