1.
Knockout of ECM25 Gene in Brewing Yeast and Its Effects on Beer Flavor Stability;
啤酒酵母ECM25基因敲除对啤酒风味稳定性的影响
2.
Influence of fks1 gene deletion in brewers' yeast on beer flavor stability
啤酒酵母敲除fksl基因对啤酒风味稳定性的影晌
3.
Studies on Improvement of Beer Flavour Stability by Metabolic Control;
代谢控制提高啤酒风味稳定性的研究
4.
The Breeding of Saccharomyces Cerevisiae Producing Compatible Level of SO_2 and Studies on the Flavor Stability of Beer;
适量高产SO_2菌种选育与啤酒风味稳定性的研究
5.
Studying on Improving the Stability of Beer Flavour by Genetic Modification of MET10;
通过遗传修饰MET10基因提高啤酒风味稳定性研究
6.
Studies on the Relationship between Phenolic Compounds and Beer Flavor Stability;
酚类物质与啤酒风味稳定性关系的研究
7.
Study on the Influence of Polyphenol on Beer Flavor Stability;
多酚物质对啤酒风味稳定性影响的研究
8.
Investigation of the Relationship between T/C Ratio of Iso-α-acid and Beer Flavor Stability;
异α-酸反顺比（T/C）与啤酒风味稳定性关系研究
9.
Study on superoxide dismutase to improve the beer flavor stability
超氧化物歧化酶改善啤酒风味稳定性的研究
10.
Investigation on the Effects of Cyclodextrins on the Stability of Hop Oil and Flavouring Compositions in Beer
环糊精对啤酒花油及风味物质稳定性影响研究
11.
Research on Beer Soft and Coordinate Flavor with High Dilute Rate;
高稀释率啤酒风味柔和性与协调性研究
12.
The flavor of a beer or ale is dependent on a number of factors.
啤酒或淡色啤酒的风味取决于几个因素。
13.
a beery taste, smell
啤酒的味道、 气味
14.
Studies on Foam Stability of Unpasteurized Beer Based on Saccharomyces Cerevisiae;
基于菌种层面的纯生啤酒泡沫稳定性的研究
15.
Research on the Decline of Draft Beer Foam Stability and Its Prevention Measures;
纯生啤酒泡沫稳定性衰减规律及控制技术研究
16.
Research on the Improvement of the Thermostability of Enzyme in Malt by Ectoine
Ectoine提高啤酒麦芽中酶的热稳定性的研究
17.
Study on the Improvement of Non-biological Stability of Beer by Proline Endoprotease
脯氨酸内切酶对提高啤酒非生物稳定性的研究
18.
Results indicate that Yanjing draft beer flavor has good uniformity.
结果表明，“燕京”纯生啤酒具有良好的风味质量一致性。