[1] |
XIONG Xiaotong, HU Feng, YOU Xiaolong, YIN Yanyan, CHEN Mingxue, CHENG Pingyan, ZHONG Fangda.
Determination and Quantitation of Ethyl Carbamate in Chinese Baijiu by Ultra-high Performance Liquid Chromatography-High Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2021, 42(8): 283-287.
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[2] |
LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi.
Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor
[J]. FOOD SCIENCE, 2021, 42(6): 31-38.
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[3] |
SUN Xizhen, DU Jiawei, HUANG Pan, ZHANG Fan, LIU Yuancai.
Analysis of Sensory Characteristics and Flavor Components in Light-flavor Chinese Liquor (Baijiu) Made with Xiaoqu Starter by Modern and Traditional Technologies
[J]. FOOD SCIENCE, 2021, 42(6): 282-290.
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[4] |
REN Airong, HUANG Yongguang.
Analysis of Bacterial Community Structure in Daqu of Maotai-flavor Liquor in Different Main Brewing Regions in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(4): 167-174.
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[5] |
LI Yaoyi, HU Xiaoxia, HUANG Yongguang.
Analysis of the Diversity of Fungal Flora in Maotai-flavor Liquor Brewing Environment in Maotai Town
[J]. FOOD SCIENCE, 2021, 42(18): 164-170.
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[6] |
LI Lili, MA Yu, HUANG Yongguang, YOU Xiaolong, CHENG Pingyan, HU Feng.
Analysis of Volatile Flavor Compounds in Base Liquor for Maotai-flavor Baijiu during Mechanized Fermentation
[J]. FOOD SCIENCE, 2021, 42(18): 199-206.
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[7] |
ZUO Qiancheng, HUANG Yongguang, ZHU Jiahe, MA Caifei.
Analysis of Bacterial Community Succession and Bacterial Sources during Fermentation of Chinese Light/Sauce-Flavored Liquor in Winter
[J]. FOOD SCIENCE, 2021, 42(12): 145-152.
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[8] |
HE Dongmei, MA Yu, HUANG Yongguang, YOU Xiaolong, CHENG Pingyan, HU Feng.
Flavor Composition and Characteristic Esters in Mechanized Sauce-Flavor Baijiu Base Liquors from Fermentation Rounds
[J]. FOOD SCIENCE, 2021, 42(10): 269-275.
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[9] |
HU Xiaoxia, HUANG Yongguang, JIANG Xiang, ZHU Jiahe, JIN Lei.
Bacterial Community Structure and Diversity during Fermentation of Chinese Fen-Maotai-Flavored Liquor in Pottery Jars
[J]. FOOD SCIENCE, 2020, 41(8): 130-138.
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[10] |
SUN Youlan, HUANG Yongguang, ZHU Xiaochun, MA Yu, JIANG Xiang, YIN Sumei.
Analysis of Characteristic Flavor Compounds of Chinese Light-Soy Sauce Aroma Type Liquors
[J]. FOOD SCIENCE, 2020, 41(24): 199-208.
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[11] |
ZHU Zhiyu, HUANG Yongguang.
Structure and Diversity of Culturable Mold Communities in Different Fermentation Rounds in Main Maotai-Flavored Liquor-Brewing Areas of Maotai Town
[J]. FOOD SCIENCE, 2020, 41(22): 184-192.
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[12] |
CHEN Xue, ZHANG Yongli, YAN Zongke, MENG Qinyan, QI Huan, LI Haohao, JIA Zhiyong.
Correlation Analysis of Microbial Community Succession in Fermented Grains of Xifeng-Flavor Chinese Liquor with Its Physicochemical Indexes
[J]. FOOD SCIENCE, 2020, 41(22): 200-205.
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[13] |
LUO Fangwen, HUANG Yongguang, TU Huabin, HU Feng, YOU Xiaolong.
Analysis of the Structure and Diversity of Yeast Community in Main Chinese Maotai-Flavor Liquor-Producing Areas of Maotai Town Using High-throughput Sequencing
[J]. FOOD SCIENCE, 2020, 41(20): 127-133.
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[14] |
WANG Huan, XI Dezhou, HUANG Yongguang, CAO Wentao, YOU Xiaolong, CHENG Pingyan, HU Feng.
Bacterial Community Structure and Diversity in Different Stacking Fermentation Rounds in Mechanized Maotai-Flavor Liquor Brewing
[J]. FOOD SCIENCE, 2020, 41(2): 188-195.
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[15] |
LUO Fangwen, HUANG Yongguang, TU Huabin.
Structure and Diversity of Culturable Yeast Populations in Different Maotai-flavor Liquor Brewing Regions of Maotai Town, Guizhou Province
[J]. FOOD SCIENCE, 2020, 41(12): 143-149.
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