Optimization of the distillation process of Chinese liquor by comprehensive experimental investigation

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Wenlai Fan, Michael C. Qian · Journal of Agricultural and Food Chemistry · 2006 · 403 citations

Agriculture, Chemistry, Analytical Chemistry +15

Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry

Wenlai Fan, Michael C. Qian · Flavour and Fragrance Journal · 2005 · 237 citations

Agriculture, Food Science, Chromatographic Analysis +15

Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

Shukui Zhu, Xin Lu, Keliang Ji et al. · Analytica Chimica Acta · 2007 · 186 citations

Agriculture, Chemistry, Food Science +14

Analyses of microbial consortia in the starter of Fen Liquor

J.-H. Shi, Y.-P. Xiao, Xin-She Li et al. · Letters in Applied Microbiology · 2009 · 57 citations

Agriculture, Food Science, Microbiology +14

VARIATIONS OF FLAVOR SUBSTANCES IN DISTILLATION PROCESS OF CHINESE LUZHOU‐FLAVOR LIQUOR

Hailong Li, Chun Wang, Li Zhu et al. · Journal of Food Process Engineering · 2011 · 27 citations

Agriculture, Chemistry, Food Science +14