The microbiome of Chinese rice wine (Huangjiu)
Shufang Tian, Weizhu Zeng, Fang Fang, Jingwen Zhou, Guocheng Du
Journal
- ISSN / E-ISSN
- — / —
- DOI
- 10.1016/j.crfs.2022.01.007 ↗
- Volume · Issue · Pages
- 5 · — · 325-335
- Publisher
- Elsevier BV
- Article URL
- https://doi.org/10.1016/j.crfs.2022.01.007 ↗
- Article details
- Unverified
Publication date (each date has its type and source)
01 Jan 2022
OpenAlex publication date · source: OpenAlex
| Type | Date | Source |
|---|---|---|
| OpenAlex publication date | 01 Jan 2022 | OpenAlex |
Keywords (as given): Huangjiu; Chinese rice wine; fermentation microorganisms; flavor compounds; aroma formation; sensory quality; quality control markers
HEC Status at Publication Not the journal's current status
HEC Status at PublicationConclusive
HEC status at publication
Recognized
Y
Based on the recorded HEC dataset applicable to the article's publication date. Listed as Y in the HEC list for hjrs 2021-22 V2.
- Journal
- Current Research in Food Science
- Publication date used
- 01 Jan 2022 (OpenAlex publication date)
- Applicable HEC period
- hjrs 2021-22 V2 (version 1) · 01 Jul 2021 – 30 Jun 2022
- Category
- Y
- Recognition status
- Recognized (OK_RECORD_FOUND)
- Source
- hjrs-2021-22 row 44369
- Verification status
- Verified against source · last verified 16 Oct 2026
This is an automatically generated summary based on the information available on the publication date. Terms & conditions apply.