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 impact of the kilning temperature on malt quality and beer flavor was studied.
研究了焙焦温度对麦芽品质及啤酒风味的影响。
5.
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
6.
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
7.
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
8.
Effects of Yeasts and Real Attenuation on the Flavor of Low Gravity Beer;
酵母菌株与发酵度对低浓啤酒风味的影响
9.
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
10.
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
11.
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
12.
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
13.
Influences of saccharification process on the flavor compounds of high accessories beer
糖化工艺对高辅料啤酒风味物质的影响
14.
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。
15.
a beery taste, smell
啤酒的味道、 气味
16.
Because it is not pasteurized, draft beer has a better flavor than pasteurized beer.
由于不经受巴氏灭菌过程,散装啤酒的风味比灭菌啤酒的要好。
17.
These beers belong to original German style. It is real high-grade beer, deserving the name of“ XO” in beers.
其属正宗德式风味，是真正的高档啤酒，堪称啤酒中的“XO”。
18.
beery:Smelling or tasting of beer:
啤酒的:啤酒气味和味道的。