[1] |
Shaopu Liu Hongbo Yu Laigen Mao Xingxiang Pan Jian MAO.
Characterization of Volatile Aging Markers in Traditional Type Semi-dry Huangjiu by GC×GC-TOFMS and Chemometrics
[J]. FOOD SCIENCE, 0, (): 0-0.
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[2] |
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Effects of different cooking processes on nutritional quality and flavor substances of “Fo Tiao Qiang”
[J]. FOOD SCIENCE, 0, (): 0-0.
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[3] |
XIE Guangfa, FAN Shiying, FU Jianwei, HU Zhiming, LU Jian, TAN Xinyong, SUN Junyong, FU Zukang, WANG Lan, MAO Qingzhong, LI Guolong.
Composition and Sources of Haze-Active Proteins in Chinese Yellow Rice Wine
[J]. FOOD SCIENCE, 2020, 41(8): 215-219.
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[4] |
MAO Jiatian, ZHOU Wanqing, Pavel N. NESTERENKO, YE Mingli, XIE Guangfa, CHEN Meilan.
Determination Six Cations in Chinese Liquor, Red Wine, Beer and Several Kinds of Yellow Wine by Ion Chromatography with Conductivity Detection
[J]. FOOD SCIENCE, 2020, 41(6): 310-315.
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[5] |
Shui-Feng ZHANG CHEN Mei-lan.
Determination six cations in liquor, red wine, beer and many kinds of yellow rice wine by ion chromatography couple of conductivity detection
[J]. FOOD SCIENCE, 0, (): 0-0.
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[6] |
XIE Guangfa, LU Jian, SUN Junyong, LU Yin, PENG Qi, QIAN Bin, JIN Jianshun, WANG Lan, FU Zukang, LU Zhendong, LIU Caiqin.
Predictive Modeling of the Nonbiological Stability of Chinese Yellow Wine
[J]. FOOD SCIENCE, 2020, 41(5): 31-38.
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[7] |
WANG Zhiwei, YAN Fengxia, XU Jialiang, LIU Qingshan, REN Qing.
Analysis of Starch Properties and Huangjiu Flavor from Three Sorghum Varieties
[J]. FOOD SCIENCE, 2019, 40(13): 45-51.
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[8] |
Zhe-Wei WANG.
Analysis of starch properties and Yellow Wine flavor from 3 sorghum varieties
[J]. FOOD SCIENCE, 0, (): 0-0.
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[9] |
LI Lu, Lü Yanlin, GUO Weiling, PAN Yuyang, HONG Jiali, ZHAO Lina, NI Li, RAO Pingfan, LI Qiuyi, Lü Xucong.
Analysis of Microbial Flora and Volatile Flavor Components in Traditional Fermentation Starters for Hongqu Glutinous Rice Wine
[J]. FOOD SCIENCE, 2019, 40(2): 79-84.
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[10] |
CHEN Qingliu , LIU Shuangping, TANG Yafeng, HAN Xiao, ZHOU Zhilei, ZOU Huijun, WANG Zongmin, JI Zhongwei, MAO Jian,.
Changes in Flavor Components during Fermentation Process of Mechanically Produced Shaoxing Rice Wine
[J]. FOOD SCIENCE, 2018, 39(14): 221-228.
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[11] |
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Change of Flavor components in Fermentation Process of Shaoxing mechanical rice wine
[J]. FOOD SCIENCE, 0, (): 0-0.
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[12] |
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Analysis of microbial community structure and metabolic characteristics of dominant microbes in rice milk of yellow wine
[J]. FOOD SCIENCE, 0, (): 0-0.
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[13] |
ZHU Xiaofang , ZHANG Fengjie , YU Jianshen , HU Jian , WU Shun , WANG Deliang , PAN Hongyu.
Analysis of Microbial Community Structure and Metabolic Characteristics of Dominant Microbes in
Rice Milk for Yellow Wine
[J]. FOOD SCIENCE, 2017, 38(10): 82-86.
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[14] |
Yan CHEN.
Optimization of Fermentation of Sweet potato Wine and analysis of aroma components
[J]. FOOD SCIENCE, 0, (): 0-0.
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[15] |
LIU Xing-Quan.
Simultaneous Determination of Free Amino Acids and Biogenic Amines in Chinese Rice Wine by HPLC With Pre-column PITC Derivation
[J]. FOOD SCIENCE, 0, (): 0-0.
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