Berlin / Pittsburgh / Santa Clara / Wuxi / Beijing / Cary / Nottingham / Shangyu / /
Company
China Light Industry Press / Bio-Rad Labs / Shaoxing Nverhong Rice Wine Company / Nottingham University Press / Creative Commons / Sigma-Aldrich / Agilent / Hindawi Publishing Corporation / China 3 Shaoxing Nverhong Wine Company Limited / /
Country
Germany / United States / United Kingdom / China / / /
Facility
Key Laboratory of Industrial Biotechnology / SAS Institute / Institute of Brewing / Jiangnan University / Key Laboratory of Industrial Advanced Process Control / /
SAS Institute / Jiangnan University P.h.D. Research Fund / Jiangnan University / Wuxi / National Science Foundation / China Scholarship Council / Institute of Brewing / Nottingham University / Ministry of Education / /
Person
C. Du / S. Chen / J. Chen / Y. Cao / Y. Xu / Feng Ding / Ti Zhang / Ya Guo / Ru Dai / Connie Liu / C. Wu / P. Ouyang / Lakdas Fernando / G. T. Tsao / X. Mu / D. Wang / Michael Greenwood / J. Lu / G. Xie / W. Fan / /
Position
experienced technician / Academic Editor / Temperature RT / guard / RT / Fisher / technician control method / Cao / /
Product
acetic acid / /
ProvinceOrState
Zhejiang / California / /
PublishedMedium
Journal of Agricultural and Food Chemistry / Energy and Environment / /
Technology
Biotechnology / spectroscopy / ale / Process Control / aeration / /
Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice