Dissertation　

About 117 item dissertation in line with TS264.22,Vinegar query results,the following is 1 to 50(Search took 0.035 seconds)

  1. The Key Techniques in Vinegar Fermentation by Immobilized Cells,LinQingHua/Anhui Agricultural University,0/19
  2. Construction of the Best Actobacter Aceti and Preliminary Study on Vinegar Fermentation,WeiKe/Tianjin University of Science and Technology,0/7
  3. Study on Flavor and Safety in the Fermentation of Superior Vinegar,LiuChao/Tianjin University of Science and Technology,0/8
  4. The Breeding of High Productive Strains in Vinegar Fermentation and Continuous Fermentation by Immobilized Cells,ZhangZuo/Anhui Agricultural University,0/57
  5. Comparative Study on the Functional Properties of Buckwheat Vinegar,QiuZhuo/Northwest University of Science and Technology,0/19
  6. Comparative Study on the Functional Properties of Sorghum Vinegar,LiYiZuo/Northwest University of Science and Technology,0/73
  7. Studies on Solid State Fermentation Technology of Apricol Dreg Vinegar,WuYue/Xinjiang Agricultural University,0/24
  8. Study on the Relationship between Microbial Community and Vinegar Flavor in the Traditional Brewing Process of Liangzhou Fumigated Vinegar,HanQingHui/Gansu Agricultural University,0/35
  9. Study on the Diversity of Acetic Acid Bacteria in Traditional Vinegar of Gansu Province and Screening of Acetic Acid Bacteria,SongYongQiang/Gansu Agricultural University,0/112
  10. The Effect of the Temperature, Ultrasonic Power,Microwave, on the Artificial Aging,HuangWenZuo/Shanxi Agricultural University,0/39
  11. Research on Fast and Non-destructive Examination Technology of the Bottled Vinegar with Near Infrared Spectroscopy,LiuHaiQin/Shanxi Agricultural University,0/35
  12. Screening of Strains of Mature Vinegar Daqu Enhancer and Saccharification Process Research at Low Temperature,XuYunXiao/Shanxi Agricultural University,0/29
  13. Vairation of the Dominant Microbes during Acetic Acid Fermentation Process of Zhenjiang Aromatic Vinegar through Molecule Ecology Techniques,TaoJingLan/Jiangnan University,0/102
  14. Study on Quality Control of the Thaditional Brewing Process in L Company,ZhangXiangLan/Shandong University,0/25
  15. Improving Acetic Acid Production of Acetobacter via Ultraviolet Mutation Aided with Acid Shock and Analysis of Acetic Acid Resistance Mechanism,ZuoZhengLiang/Jiangnan University,0/71
  16. Analysis of Volatile Components and Study on Age Discrimination of Zhenjiang Aromatic Vinegar,SunZongBao/Jiangsu University,0/20
  17. Study on the Fermentation Process and Antioxidant Function of Rice Vinegar with High Content of γ-Amino Butyric Acid,ChenChunXu/Huazhong Agricultural University,0/56
  18. Study on the Changes of Physiochemical Characteristics of Vinegar Residue Substrate under Long-term Using and N、P、K Nutrient Management,ZhaoQingSong/Jiangsu University,0/78
  19. The Composition of Coix Seed and Research on Production Technology of Coix Seed Vinegar,WangYing/Southwestern University,0/30
  20. The Analysis and Evaluation of the Quality of Shanxi Aged Vinegar with Ligustrazine,ZhaoYuMei/Shanxi University,0/9
  21. Mechanism of Bacterial Cellulose Memberane in Cantonese-style Vinegar Fermentation by Gluconacetobacter Xylinus and a Design of a Reactor,ChenSiQian/Jinan University,0/7
  22. Isolation and Identification of Acetic Acid Bacteria from Traditional Cantonese-style Rice Vinegar and Fed-batch Fermentation to Produce Rice Vinegar,YiJiuLong/Jinan University,0/11
  23. Study on Screening of Excellent Acetobacter Strains for Hippophae Rharmmoides L. Vinegar and the Making of Vinegar Beverages,WangYongZuo/Heilongjiang Bayi Agricultural University,0/83
  24. Study on Pineapple Vinegar,WangHuaShan/Hainan University,0/99
  25. Technology and Quality Evaluation of a Vinegar Product Fermented with Eucommia Ulmoides Leaves,HaoJianXin/Beijing Forestry University,0/31
  26. Breeding of Acid Tolerant Acetic Bacteria and High-acid Fruit Vinegar Fermentation,ZhaoHuiFang/Shaanxi University of Science and Technology,1/222
  27. Study on Processing Technology for Litchi Vinegar,QuLiMin/Jiangxi Agricultural University,,0/48
  28. Strains Screening of Acetic Acid Bacteria and Optimazation of Fermentation Process for Malt Vinegar,SunXinYao/Northeast Agricultural University,0/60
  29. Study on Aroma Quality and Main Organic Acids of Persimmon Vinegar during Processing,BaoRong/Northwest University of Science and Technology,0/85
  30. Preparation of Immobilized Acetic Acid Bacteria Using Adsorption-Embedding Immobilization Method and Its Application in Malt Vinegar,RenJing/Northeast Agricultural University,0/85
  31. Study on the Artificial Aging Technology of the Savory Vinegar,HuangZuo/Jishou University,0/100
  32. The Development of Compound Hot-activity Healthy Vinegar Which is Rich in Ligustrazine,FengBin/Shanxi University,1/65
  33. Screening of Acetic Acid Producing Strain and Sea Buckthorn Vinegar Processing Technology Research,WangYuBing/Jilin Agricultural University,0/100
  34. Disquisition on "Senses" Design in Shanxi Vinegar Packaging,LiuHuan/Shanxi University,0/140
  35. Research on Process of Physalis Fruit Vinegar,WangWenLi/Jilin Agricultural University,1/104
  36. The Comparison of Antioxidant Activity among Grape Vinegars,SunYingYing/Northwest University of Science and Technology,0/189
  37. Research on Fermtntation Characteristics of Hovenia Dulcis Peduncles and Health Functions of the Fermented Vinegar,XiangJinLe/Northwest University of Science and Technology,0/192
  38. Study on Hovenia Dulcis Vineger and Its Functional Properties,LingShengBao/Northwest University of Science and Technology,0/200
  39. Research on the Fermentation Technology of Yam Vinegar,ChenTianTian/Jilin Agricultural University,0/218
  40. Study on the Determination and Migration of Hazardous Chemicals in Vinegar and Packaging Materials,ChenYue/Shanxi University,0/218
  41. Study on Breeding of Superior Yeast and Which Applies in Pineapple Vineger Fermentation,KuangZuo/Guangdong Ocean University,0/224
  42. Studies on the Technology and Oxidation Resistance of Highly Flavonoid Pueraria Vinegar,ZhangPengZuo/Hunan Agricultural University,0/231
  43. Brewing Techniques and Flavor Substances of Huanghua Pear Vinegar,ChenJianWen/Fujian Agriculture and Forestry University,1/178
  44. Study on the Technology and Antioxidant Effect of Banana Vinegar,WangZuoZuo/Kunming University of Science and Technology,0/311
  45. Studies on the Fermentation Process of Black Currant Vinegar and Its Ingredient Analysis,XuZuo/Northeast Agricultural University,0/565
  46. The Qualitative and Quantitative Analysis of Shanxi Mature Vinegar Based on the Near Infrared Spectroscopy,AnZhengGuang/University of North,0/111
  47. Analysis of the Microbial Diversity and Function during Acetic Acid Fermentation Process of Zhenjiang Aromatic Vinegar,XuWei/Jiangnan University,0/200
  48. Liquid fermentation of litchi fruit vinegar,WangHuiJuan/Fujian Agriculture and Forestry University,7/487
  49. Study on processing technology of persimmon puree vinegar,LiuYueMei/Northwest University of Science and Technology,4/444
  50. Material impact on the functional properties of vinegar Comparative Study,LiBo/Northwest University of Science and Technology,4/516

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