Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation von Xie, Guangfa, Zheng, Huajun, Qiu, Zheling, Lin, Zichen, Peng, Qi, Dula Bealu, Girma, Elsheery, Nabil Ibrahim, Lu, Yin, Shen, Chi, Fu, Jianwei, Yang, Huanyi, Han, Jiongping, Lu, Jian, Liu, Guanming

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Discrimination of geographical origin of camellia seed oils using electronic nose characteristics and chemometrics von Peng, Qi, Xu, Qinxia, Dula, Bealu Girma, Wang, Jiazheng, Fu, Jianwei, Wang, Lan, Qian, Bin, Zhou, Jiandi, Wu, Jianjiang, Wang, Jiali, Ding, Yinjun

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The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages von Peng, Qi, Zheng, Huajun, Meng, Kai, Zhu, Yimeng, Zhu, Wenxia, Zhu, Hongyi, Shen, Chi, Fu, Jianwei, Elsheery, Nabil l., Xie, Guangfa, Han, Jiongping, Wu, Peng, Fan, Yuyan, Girma, DulaBealu, Sun, Jianqiu, Hu, Baowei

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The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field von Shen, Chi, Zhu, Hongyi, Zhu, Wenxia, Zhu, Yimeng, Peng, Qi, Elsheery, Nabil I., Fu, Jianwei, Xie, Guangfa, Zheng, Huajun, Han, Jiongping, Hu, Baowei, Sun, Jianqiu, Wu, Peng, Fan, Yuyan, Girma, Dula Bealu

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