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Study on Quantitative Relationships between Amino acids and Sensory Taste of Yellow Rice Wine

Li, B.-b.

Niang jiu ke ji = Liquor making science & technology / Zhongguo niang jiu xin xi zhong xin, Guizhou Sheng qing gong ke yan suo zhu ban. NUMB 10; ISSU 196, ; 2010, 23 -- 2010

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Feasibility of Brewing Shaoxing Rice Wine by Xiaoshun River Water

Li, B.-b.

Part: 167; (pages 71-73) -- 2008

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Quantitative Relationships between Flavoring Substances of Yellow Rice Wine and the Sensory Evaluation of Yellow Rice Wine

Li, B.-b.

Part: 173; (pages 90-92) -- 2008

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Introduction to and Analysis of New National Standard of Yellow Rice Wine

Li, B.-b.

Part: 105; (pages 73-74) -- 2001

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Mutation Breeding of L-Lactic Acid High-yield Strains

Li, B.-k.

Part: 156; (pages 51-53) -- 2007

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Investigation on the Solid Fermentation Conditions of Bacillus strain & Study on the Thrombolysis of Fibrinolytic Enzyme

Li, B.-k.

Part: 181; (pages 27-29) -- 2009

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Study on the Culture Conditions of L-lactic Acid Bacteria

Li, B.-k.

Part: 153; (pages 51-53) -- 2007

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8
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Blending & Flavoring of Xifeng Liquor

Li, J.-b.

Part: 159; (pages 59-60) -- 2007

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Research on the Degradation and Saccharification of Cotton Stalk by Penicillium Q59

Li, Y.-B.

Part 2; -- 2009

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Chromatography for the Determination of Perfumery Compound Contents

Li, Z.-b.

Part: 113; -- 2002

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  1. Li, B. B.  (4)
  2. Li, B.-k.  (3)
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by this Author/Contributor:

  1. Li, B. B.
  2. Li, B.-k.
  3. Li, J.-B.
  4. Li, Z.‐B.
  5. Li, X. B.

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