The Pretension Design of Cable Mesh considering the Large Deformation of Ring Truss by Hu Jianfeng, Wang Lipeng, Yang Jungang

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Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades by WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan

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Research progress on the intelligent brewing of sauce-flavor Baijiu by LIU Liping, DU Yake, WU Cheng, HU Jianfeng, HU Feng, WANG Diqiang

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Establishment and application of a method for determination of trace volatile aroma components in sauce-flavor Baijiu by WANG Jinlong, ZHU Xiaochun, YOU Xiaolong, TIAN Dongwei, LU Lunwei, HU Jianfeng

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Research progress on sources and inhibition measures of acrylamide in fermented food by SHANG Yuhao, ZHU Xiajian, TIAN Dongwei, CHENG Pingyan, HU Jianfeng, WANG Diqiang

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Sensory characteristics and the difference law of volatile components in rounds base liquor of sauce-flavor Baijiu by ZHU Xiaochun, WU Lan, SHANG Yuhao, SUN Youlan, YOU Xiaolong, HU Jianfeng, HU Feng

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Microbial Community Structure and Traceability in Fermented Grains for Jiang-Flavor Baijiu during the First Round of Fermentation by ZHU Anran, WANG Diqiang, HU Jianfeng, WU Cheng, XIE Dan, HUANG He’ou, YANG Junlin, HU Feng, LU Hu, LI Ao

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Combing the Entropy Weight Method with Fuzzy Mathematics for Assessing the Quality and Post-Ripening Mechanism of High-Temperature Daqu during Storage by YANG Junlin, YANG Shaojuan, WU Cheng, YIN Yanshun, YOU Xiaolong, ZHAO Wenyu, ZHU Anran, WANG Jia, HU Feng, HU Jianfeng, WANG Diqiang

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