Effects of Pomace Maceration and Mixed Culture Fermentation on Aroma Quality and Antioxidant Capacity of Pomegranate Wine by LIU Binghong, WEI Lingling, FANG Yan, YANG Xueshan, ZHU Xia

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Effects of Mixing Ratio and Mixed Culture Fermentation on the Quality of Fuji-Merlot Wine by LI Jiaxin, XU Binyan, YU Baihan, YANG Xueshan, ZHU Xia

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Experimental study on flow characteristics of gasification ash slag grouting by ZHANG Duo, CEN Xiaoxin, ZHAO Ju, DAI Aiping, ZHAI Xiaowei, YANG Xueshan

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Kinetic Modelling of Mixed Culture Fermentation of Oenococcus oeni and Saccharomyces cerevisiae by MAO Yaling, LI Jun’e, YU Jing, YANG Liu, ZHU Xia, YANG Xueshan

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