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Basic flavor types and component characteristics of Chinese traditional liquors: A review

Journal of food science, 2020-12, Vol.85 (12), p.4096-4107

2020

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Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu

Journal of food science, 2019-01, Vol.84 (1), p.6-18

2019

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Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu

Journal of food science, 2023-04, Vol.88 (4), p.1224-1236

2023

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Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou‐flavour liquor using second‐generation sequencing technology

Journal of the Institute of Brewing, 2018-10, Vol.124 (4), p.498-507

2018

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Saccharomycopsis fibuligera in liquor production: A review

European food research & technology, 2021-07, Vol.247 (7), p.1569-1577

2021

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Lactic acid bacteria in the brewing of traditional Daqu liquor

Journal of the Institute of Brewing, 2020, Vol.126 (1), p.14-23

2020

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Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor

Food research international, 2020-11, Vol.137, p.109425-109425, Article 109425

2020

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Alteration of UCP2 and ZO-1 Expression in Trabecular Meshwork of Neovascular Glaucoma Patients

Journal of glaucoma, 2015-04, Vol.24 (4), p.291-296

2015

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Influence of Varnish on Bearing Performance and Vibration of Rotating Machinery

International Journal of Rotating Machinery, 2017-01, Vol.2017, p.1-10

2017

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Analysis of the Microbial Community Structure during Brewing of Sichuan Xiaoqu Baijiu

Journal of the American Society of Brewing Chemists, 2019-07, Vol.77 (3), p.210-219

2019

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Comparison of leakage performance and fluid-induced force of turbine tip labyrinth seal and a new kind of radial annular seal

Computers & fluids, 2014-12, Vol.105, p.125-137

2014

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Microbial Diversity in Daqu during Production of Luzhou Flavored Liquor

Journal of the American Society of Brewing Chemists, 2017-04, Vol.75 (2), p.136-144

2017

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Study on the Improvement of Natto-production Process

Advance Journal of Food Science and Technology, 2015-03, Vol.7 (9), p.704-708

2015

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Optimization of Process Conditions of Monascus Seed Koji by Orthogonal Test Design

Advance Journal of Food Science and Technology, 2015-02, Vol.7 (4), p.250-254

2015

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Study of Airing Way of Fermented Grain in Brewing of Luzhou-flavor Liquor

Advance Journal of Food Science and Technology, 2014-11, Vol.6 (11), p.1190-1193

2014

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Effects of Sowing Date on the Quality of Curciferae Vegetables in Autumn

Advance Journal of Food Science and Technology, 2015-05, Vol.8 (1), p.1-7

2015

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Research on vibration induced by the coupled heat and force due to rotor-to-stator rub

Journal of vibration and control, 2011-04, Vol.17 (4), p.549-566

2011

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Clinical evaluation of RNFL and GCC for diagnosis in early stage of chronic primary angle-closure glaucoma

Guo ji yan ke za zhi, 2015-08, Vol.15 (8), p.1392-1394

2015

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Study on spillover effect of copper futures between LME and SHFE using wavelet multiresolution analysis

Journal of Zhejiang University. A. Science, 2007-07, Vol.8 (8), p.1290-1295

2007

Volltextzugriff (PDF)

Research Progress on the Aromatic Components of Fen-flavor Liquor (Baijiu)

Advance Journal of Food Science and Technology, 2017-07, Vol.13 (5), p.190-195

2017

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Effects of trichostatin A on human Tenon capsule fibroblast

Guo ji yan ke za zhi, 2014-11, Vol.14 (11), p.1953-1955

2014

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A Comparative Study of Three Different Airing Ways of Fermented Grain in Brewing of Luzhou-Flavor Baijiu

Applied Mechanics and Materials, 2014-05, Vol.556-562, p.127-132

2014

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Effects of applying trichostatin A on filtration bleb after filtering surgery in rabbits

Guo ji yan ke za zhi, 2014-10, Vol.14 (10), p.1776-1778

2014

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Study on Influencing Factors of the Activity Assay for Glucoamylase of Koji

Advance Journal of Food Science and Technology, 2016-10, Vol.12 (4), p.168-175

2016

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Analysis on Main Aromatic Components of Chinese Traditional Fen-flavor Sichuan Xiaoqu Liquor by GC with Direct Injection

Advance Journal of Food Science and Technology, 2016-09, Vol.12 (1), p.1-7

2016

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Basic flavor types and component characteristics of Chinese traditional liquors: A review

Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu

Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu

Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou‐flavour liquor using second‐generation sequencing technology

Saccharomycopsis fibuligera in liquor production: A review

Lactic acid bacteria in the brewing of traditional Daqu liquor

Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor

Alteration of UCP2 and ZO-1 Expression in Trabecular Meshwork of Neovascular Glaucoma Patients

Influence of Varnish on Bearing Performance and Vibration of Rotating Machinery

Analysis of the Microbial Community Structure during Brewing of Sichuan Xiaoqu Baijiu

Comparison of leakage performance and fluid-induced force of turbine tip labyrinth seal and a new kind of radial annular seal

Microbial Diversity in Daqu during Production of Luzhou Flavored Liquor

Study on the Improvement of Natto-production Process

Optimization of Process Conditions of Monascus Seed Koji by Orthogonal Test Design

Study of Airing Way of Fermented Grain in Brewing of Luzhou-flavor Liquor

Effects of Sowing Date on the Quality of Curciferae Vegetables in Autumn

Research on vibration induced by the coupled heat and force due to rotor-to-stator rub

Clinical evaluation of RNFL and GCC for diagnosis in early stage of chronic primary angle-closure glaucoma

Study on spillover effect of copper futures between LME and SHFE using wavelet multiresolution analysis

Research Progress on the Aromatic Components of Fen-flavor Liquor (Baijiu)

Effects of trichostatin A on human Tenon capsule fibroblast

A Comparative Study of Three Different Airing Ways of Fermented Grain in Brewing of Luzhou-Flavor Baijiu

Effects of applying trichostatin A on filtration bleb after filtering surgery in rabbits

Study on Influencing Factors of the Activity Assay for Glucoamylase of Koji

Analysis on Main Aromatic Components of Chinese Traditional Fen-flavor Sichuan Xiaoqu Liquor by GC with Direct Injection

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