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CORC

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Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review 期刊论文
FRONTIERS IN NUTRITION, 2022, 卷号: 9
作者:  Pei, JJ;  Liu, Z;  Huang, YG;  Geng, JZ;  Li, XS
收藏  |  浏览/下载：9/0  |  提交时间：2022/12/02
Untargeted metabolomics coupled with chemometric analysis deducing robust markers for discrimination of processing procedures: Wine-processed Angelica sinensis as a case study 期刊论文
JOURNAL OF SEPARATION SCIENCE, 2021, 页码: 19
作者:  Yin, Haoran;  Ni, Hui;  Zhang, Linlin;  Wu, Wenyong;  Wu, Xingdong
收藏  |  浏览/下载：24/0  |  提交时间：2021/12/01
Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China 期刊论文
JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE, 2019, 卷号: 15, 页码: 10
作者:  He, Jianwu;  Zhang, Ruifei;  Lei, Qiyi;  Chen, Gongxi;  Li, Kegang
收藏  |  浏览/下载：89/0  |  提交时间：2019/05/23
A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes 期刊论文
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2019, 卷号: 303, 页码: 9, 18
作者:  Mao, Jian;  Zhou, Zhilei;  Yu, Yongjian;  Zou, Huijun;  Chen, Qingliu
收藏  |  浏览/下载：70/0  |  提交时间：2019/09/09
Fingerprint and multi-component quantitative analyses for quality evaluation of Rhizoma coptidis steamed with rice wine 期刊论文
2019, 卷号: 18, 期号: 6, 页码: 1297-1303
作者:  Wang, Jin[1];  Zeng, Hai-rong[1];  Lou, Guan-hua[1];  Hu, Chang-jiang[1];  Huang, Qin-wan[1]
收藏  |  浏览/下载：5/0  |  提交时间：2019/12/16
Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine. 期刊论文
Food chemistry, 2019, 卷号: Vol.275, 页码: 407-416
作者:  Yijin Yang;  Yongjun Xia;  Guangqiang Wang;  Leren Tao;  Jianshen Yu
收藏  |  浏览/下载：8/0  |  提交时间：2019/12/17
Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine 期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.275, 页码: 407-416
作者:  Yang, Yijin;  Xia, Yongjun;  Wang, Guangqiang;  Tao, Leren;  Yu, Jianshen
收藏  |  浏览/下载：10/0  |  提交时间：2019/12/17
GROWTH AND HAEMOLYTIC ACTIVITY OF PATHOGENIC VIBRIO SPECIES IN EGG-FRIED-RICE WITH DIFFERENT EGG RATIOS 期刊论文
2019, 卷号: 48, 期号: 2, 页码: 269
作者:  Wang, R. D.[1];  Deng, Y. J.[1];  Sun, L. J.[1];  Wang, Y. L.[1];  Fang, Z. J.[1]
收藏  |  浏览/下载：8/0  |  提交时间：2019/12/26
Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine 期刊论文
FOOD MICROBIOLOGY, 2018, 卷号: 76, 页码: 487-496
作者:  Huang, Zi-Rui;  Hong, Jia-Li;  Xu, Jia-Xin;  Li, Lu;  Guo, Wei-Ling
收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21
Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine 期刊论文
FOOD MICROBIOLOGY, 2018, 卷号: 69, 页码: 105-115
作者:  Liu, Zhibin;  Wang, Zhiyao;  Lv, Xucong;  Zhu, Xiaoping;  Chen, Liling
收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21

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