Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor by Zhanzheng Gao, Zhengyun Wu, Wenxue Zhang

Get full text

Study on the Effect of Key Genes <i>ME2</i> and <i>adhE</i> during <i>Luzhou-Flavor Baijiu</i> Brewing by Wen Zhou, Yu Xia, Yajiao Zhao, Yan Wang, Zhengyun Wu, Taikei Suyama, Wenxue Zhang

Get full text

Raman Spectroscopy of Multi-Layer Graphene epitaxially Grown on 4H-SiC by Joule Heat Decomposition by Zhiwei Zhang, Weiwei Cai, Rongdun Hong, Dingqu Lin, Xiaping Chen, Jiafa Cai, Zhengyun Wu

Get full text

Effects of six commercially available koji (Chinese Xiaoqu) on the production of ethyl acetate, ethyl lactate, and higher alcohols in Chinese Baijiu (distilled spirit) brewing by Xiaoyang Yu, Tingting Huang, Zhijiu Huang, Zhengyun Wu, Jingwei Che, Fengyang Qin, Wenxue Zhang

Get full text