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  1. 1
    Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke

    Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke by Feng Ao, Jianhang Wu, Ran Qiu, Haifeng Zhao, Li Li, Xuyan Zong

    Published 2024-06-01
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    Article
  2. 2
    Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics

    Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics by Xuyan Zong, Xianjiang Zhou, Xinyue Cao, Shun Gao, Dongyang Zhang, Haoran Zhang, Ran Qiu, Yi Wang, Jianhang Wu, Li Li

    Published 2024-10-01
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    Article

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