1 Diacetyl is an important matter affecting the flavor of beer.

2 The contents of diacetyl and acetoin in wine increased significantly and the average was twice as much as that in controlled wine.

3 Objective : To screen a stable, high diacetyl - producing strain and analyse its fermentation kinetics.

4 Diacetyl is one of the important flavor components in pickle which fermented by lactobacillus.

5 Diacetyl ( DA ) is one of the most common off - flavors in beer fermentation, affects the quality of beer.

6 Diacetyl also an important effect substance on the flavour of beer.

7 The nano - was synthesized through the chemical oxidation method in an solution of acetone or diacetyl, separately.

8 Objective: To observe and evaluate the heart safety of diacetyl hexamethylene diamine (CAHB) applied to the patients with myelodysplastic syndrome (MDS).

9 Ethyl nitrite and 2 - butanone are condensed to give diacetyl monooxime, which canbe hydrolysed to form diacetyl.

10 A rapid and reliable analytical method for the detection of diacetyl and other vicinal Diketones in beer was described.

11 The effects of pressure fermentation on barm propagation, the formation and reduction of diacetyl, the formation of higher alcohols and esters,[] and beer taste were studied in the experiments.

12 The hydrosulfite in beer would cause deviation of the determination of diacetyl content in beer by EBC method.