Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation by 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 by 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 by 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 by 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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