TINGE
发表于 2025-3-21 17:15:01
书目名称Science and Engineering of Chinese Liquor (Baijiu)影响因子(影响力)<br> http://figure.impactfactor.cn/if/?ISSN=BK0862491<br><br> <br><br>书目名称Science and Engineering of Chinese Liquor (Baijiu)影响因子(影响力)学科排名<br> http://figure.impactfactor.cn/ifr/?ISSN=BK0862491<br><br> <br><br>书目名称Science and Engineering of Chinese Liquor (Baijiu)网络公开度<br> http://figure.impactfactor.cn/at/?ISSN=BK0862491<br><br> <br><br>书目名称Science and Engineering of Chinese Liquor (Baijiu)网络公开度学科排名<br> http://figure.impactfactor.cn/atr/?ISSN=BK0862491<br><br> <br><br>书目名称Science and Engineering of Chinese Liquor (Baijiu)被引频次<br> http://figure.impactfactor.cn/tc/?ISSN=BK0862491<br><br> <br><br>书目名称Science and Engineering of Chinese Liquor (Baijiu)被引频次学科排名<br> http://figure.impactfactor.cn/tcr/?ISSN=BK0862491<br><br> <br><br>书目名称Science and Engineering of Chinese Liquor (Baijiu)年度引用<br> http://figure.impactfactor.cn/ii/?ISSN=BK0862491<br><br> <br><br>书目名称Science and Engineering of Chinese Liquor (Baijiu)年度引用学科排名<br> http://figure.impactfactor.cn/iir/?ISSN=BK0862491<br><br> <br><br>书目名称Science and Engineering of Chinese Liquor (Baijiu)读者反馈<br> http://figure.impactfactor.cn/5y/?ISSN=BK0862491<br><br> <br><br>书目名称Science and Engineering of Chinese Liquor (Baijiu)读者反馈学科排名<br> http://figure.impactfactor.cn/5yr/?ISSN=BK0862491<br><br> <br><br>
eardrum
发表于 2025-3-21 21:56:55
History and Technology of Chinese Liquor between the Qin and Western Han dynasties (221 BC–25 AD). Up to now, some liquor-making factories have partially achieved mechanized, automated, and intelligent production. This chapter focuses on the technological evolution of the . or . production process.
平躺
发表于 2025-3-22 04:10:23
-Making Equipment and so on. For a long time, traditional Chinese . was mainly produced manually, and such processes as carrying, mixing, loading, and unloading of materials are all finished by hand, which were labor intensive and low in efficiency.
最高点
发表于 2025-3-22 04:46:10
Chemical Components of Chinesemore than 12 aroma types of traditional . liquors. Progress in this area has been the subject of several recent reviews . This chapter presents a comprehensive review of the volatile and non-volatile compounds that have been unambiguously identified in . with a full list.
Isthmus
发表于 2025-3-22 10:42:14
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调情
发表于 2025-3-22 14:38:28
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使满足
发表于 2025-3-22 20:16:52
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Entropion
发表于 2025-3-22 22:33:21
Process Principles and Engineering of Solid-State Fermentation of Baijiu fermentation was widely used for thousands of years in Asia to produce beverages and foods such as Baijiu, soy sauce, miso, vinegar, and Tempe . Many traditional solid-state fermentations are spontaneous processes with a mixture of yeasts, bacteria, and molds from the natural flora, which r
破译密码
发表于 2025-3-23 01:25:55
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Cocker
发表于 2025-3-23 07:44:56
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