| 1. | Formation mechanism of diacetyl and 2 , 3 - pentanedione and its control
戊二酮的形成机理及控制 |
| 2. | The primary study on diacetyl biosynthesis by lactic acid bacteria
乳酸菌发酵产生丁二酮的初步研究 |
| 3. | Diacetyl tartaric acid ester
酒石联乙醯酸酯 |
| 4. | Flavanone diacetyl hydrazone
黄烷酮二乙酰腙 |
| 5. | Study on laser induced mutation condition of low - diacetyl producing saccharomyces cerevisiae
低双乙酰啤酒酵母激光诱变条件的研究 |
| 6. | Genetically modified industrial brewing yeast with high - glutathione and low - diacetyl production
低双乙酰抗老化啤酒酵母工程菌的构建 |
| 7. | The a - aldc can decarboxylate a - acetolactate directly to form acetoin without the formation of diacetyl
15ppm就会产生类似馊饭的味道。 |
| 8. | Screening of low higher - alcohols and diacetyl producing saccharomyces cerevisiae swain with ultraviolet mutagenesis
紫外诱变筛选低高级醇和双乙酰含量的啤酒酵母 |
| 9. | In beer or wine , very low concentration of diacetyl , i . e . 0 . 15ppm , will result in a very unpleasant taste
在酒精饮料，如啤酒和葡萄酒的发酵中，产生的双乙酰对口味有不良影响，如果超过0 |
| 10. | The fermenting liquid , and diacetyl , bitterness , - nitrogen , - glucan in product beer could be meausred by the use of such technique
利用此分析技术可以对发酵液、啤酒成品的双乙酰、苦味质、 -氨基氮、 -葡聚糖进行检测。 |
