المؤلفون: Liu, Shuangping^{Aff1, Aff2, Aff3, Aff4}, Zheng, Zhuoyue, Liu, Tiantian^{Aff1, Aff2, Aff3, Aff4}, Ren, Dongliang, Yang, Chen, Qian, Bin, Xu, Yuezheng, Mao, Jian^{Aff1, Aff2, Aff3, Aff4, IDs43393024002677_cor8}

المصدر: Systems Microbiology and Biomanufacturing. :1-16

المؤلفون: Xuemin JIANG, Hong ZHANG, Hui GAO, Yuqing CAI, Lei ZHAO, Peng XUE

المصدر: Shipin gongye ke-ji, Vol 45, Iss 6, Pp 254-264 (2024)

مصطلحات موضوعية: huangjiu, quinoa husks, different compounds, volatile flavor substance, antioxidant activity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/650e61d696134d7181102e45cff0de5f

المؤلفون: Lan Yao, Tongtong Zhang, Yule Shan, Jingpeng Yang, Jun Yu, Chunlei Yang, Xiong Chen

المصدر: Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)

مصطلحات موضوعية: cigar wrapper leaves, fangxian huangjiu, volatile aroma components, metagenomics, microbial community dynamics, Biotechnology, TP248.13-248.65

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fbioe.2024.1428750/full; https://doaj.org/toc/2296-4185

URL الوصول: https://doaj.org/article/d3f00f509c454b67a5437231d93abfa2

المؤلفون: Jian Hu, Shuangping Liu, Caixia Liu, Yuanyuan Huang, Jian Mao

المصدر: CyTA - Journal of Food, Vol 21, Iss 1, Pp 293-301 (2023)

مصطلحات موضوعية: Huangjiu (Chinese rice wine), rancidification, biogenic amine, organic acid, microbial community structure, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

URL الوصول: https://doaj.org/article/aff5adbb1aba419597fc8a3b2b353273

المؤلفون: Yu Zhao, Min Li, Ping Zhan, Peng Wang, Wanying He, Honglei Tian

المصدر: Food Chemistry: X, Vol 21, Iss , Pp 101132- (2024)

مصطلحات موضوعية: Huangjiu, High-throughput sequencing, Aging process, Key aroma compounds, Relationship, UPLC, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524000191; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/ec2251cc4bf84e5599de98bb11370484

المؤلفون: Junyi Wang, Ziyi Wang, Fangqing He, Zhuangguang Pan, Yixuan Du, Zhiying Chen, Yuxin He, Yuanming Sun, Meiying Li

المصدر: Food Chemistry: X, Vol 21, Iss , Pp 101121- (2024)

مصطلحات موضوعية: Hakka Huangjiu, Key odorants, Gas chromatography–mass spectrometry (GC–MS), Microbial community, Non-Saccharomyces, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524000087; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/d3300865f8584c05b2c884752b9acff2

المؤلفون: LIU Shaopu, ZHOU Zhilei, YU Hongbo, MAO Laigen, PAN Xingxiang, JI Zhongwei, MAO Jian

المصدر: Shipin Kexue, Vol 44, Iss 18, Pp 249-258 (2023)

مصطلحات موضوعية: traditional semi-dry huangjiu, aging, volatile compounds, comprehensive two-dimensional gas chromatography-time of flight mass spectrometry, chemometrics, aging markers, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-030.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/2f4ac71e94f84b26864821143105a7d2

المؤلفون: Jingzhang Geng, Yunxia Wu, Honglei Tian, Jianwei Dong

المصدر: Foods, Vol 13, Iss 15, p 2360 (2024)

مصطلحات موضوعية: Stachys sieboldii Miq. Huangjiu, hyperlipidemia, gut microbiota, metabolic, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/15/2360; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/58dff85c3b174c02a00ab6ab2daa2155

المؤلفون: JIA Man, YANG Xu, ZHOU Guoyan, GUO Quanyou, ZHU Lin, ZHENG Yao

المصدر: Shipin Kexue, Vol 44, Iss 14, Pp 190-196 (2023)

مصطلحات موضوعية: huangjiu (yellow rice wine) vinasse, high-throughput sequencing, microbial community, diversity, dominant microorganisms, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-023.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/47fb6846e64642c58a8c88a9a85c3e5f

المؤلفون: Songtao GE, Quanhong SHOU, Wenfeng HAN, Lan WANG, Ruyi SHA, Zhenzhen WANG, Puxin HU, Jianwei MAO

المصدر: Shipin gongye ke-ji, Vol 44, Iss 2, Pp 278-284 (2023)

مصطلحات موضوعية: draft huangjiu, plackett-burman, the steepest ascent method, response surface method, bottling fermentation, optimization of technics, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/3ded24306f4944eab82db281aab29511