Exogenous ABA promotes aroma biosynthesis of postharvest kiwifruit after low-temperature storage von Han, Xueyuan, Wang, Xiaoyu, Shen, Chi, Mo, Yiwei, Tian, Rungang, Mao, Linchun, Luo, Zisheng, Yang, Huanyi

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Effect of baking technique for rice wine production and the characteristics of baked rice wine von Wang, Xiaoyu, Tian, Rungang, Yang, Huanyi, Shen, Chi, Han, Xueyuan

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Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods von Peng, Qi, Tian, Rungang, Chen, Feiran, Li, Bobin, Gao, Hegang

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Influence of different carbohydrate sources on physicochemical properties and metabolites of fermented greengage (Prunus mume) wines von Han, Xueyuan, Peng, Qi, Yang, Huanyi, Hu, Baowei, Shen, Chi, Tian, Rungang

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Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine von Han, Xueyuan, Shen, Chi, Wang, Xiaoyu, Ye, Xinnan, Zhou, Jiandi, Qian, Bin, Tian, Rungang, Xiao, Chaogeng, Lu, Wenjing, Yang, Huanyi

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Influence of different yeast strains on the quality of fermented greengage (Prunus mume) alcoholic beverage and the optimization of fermentation conditions von Han, Xueyuan, Zhao, Yuying, Hu, Baowei, Yang, Huanyi, Peng, Qi, Tian, Rungang

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Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine von Wang, Xiaoyu, Yang, Huanyi, Tian, Rungang, Mo, Yiwei, Dong, Lijia, Shen, Chi, Han, Xueyuan

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Ageing status characterization of Chinese spirit using scent characteristics combined with chemometric analysis von Peng, Qi, Xu, Xia, Xing, Wenhao, Hu, Baowei, Shen, Chi, Tian, Rungang, Li, Xinmin, Xu, Qinxia, Chen, Jiaying, Chen, Feiran, Zou, HuiJun, Xie, Guangfa

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Determination of Cyclopiazonic Acid in Chinese Yellow Wine by High-Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry

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Electric heating rice wine steaming box von TIAN RUNGANG

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Production process of aloe glutinous rice wine von TIAN RUNGANG, LIU ZHONGLIN

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CHROMOSOMES IN TWENTY-FIVE SPECIES OF CHINESE MEM-BRACIDS (HOMOPTERA: MEMBRACIDAE) von Tian, Rungang, Yuan, Feng

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Large-scale perfect round seedless pearl culture technology von TIAN RUNGANG

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Green plum wine combined with glutinous rice saccharification fermentation and preparation method thereof von TIAN RUNGANG, HAN XUEYUAN

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Rice protein beverage and preparation method of light yellow wine von TIAN RUNGANG, LUO WEN, ZENG WENTAO

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Preparation method of sugar-free yellow wine von TIAN RUNGANG, HAN XUEYUAN, LUO WEN, ZENG WENTAO

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Rhizoma polygonati raw wine as well as preparation method and application thereof von WU RONGXIN, TIAN RUNGANG, WANG SHIRONG, LIU ZHIXIN, YU YINGYING

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Yellow rice wine aging storage pot for maturation acceleration through cold and hot treatment and micro-oxidization von TIAN RUNGANG

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Ceramic-jar simulated stainless-steel rice wine ageing storage tank von TIAN RUNGANG

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Quick-acting home-brew yellow wine packet produced by pregelatinization technology and using method thereof von TIAN RUNGANG, LYU XINGLONG, FAN JIANFENG, DAI CHAO

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