Liqueurs

n.

烈性酒( liqueur的名词复数 )；

Stability of Cream Liqueurs Containing Low‐Molecular‐Weight Surfactants
Composition and antioxidant activity of red fruit liqueurs
Effect of sodium caseinate on the stability of cream liqueurs
High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency
Extension of the shelf life of cream‐based liqueurs at high ambient temperatures
Determination of glycyrrhizin in liqueurs by on-line coupled capillary isotachophoresis with capillary zone electrophoresis
Determination of lead traces in water and liqueurs by derivative atom trapping flame atomic absorption spectrometry
Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage.
Stability of alcohol-containing emulsions in relation to neck-plug formation in commercial cream liqueurs
Sesquiterpene lactones from Artemisia genipi Weber: isolation and determination in plant material and in liqueurs