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Jin, J., Wang, J., & Huo, S. Evaluation of profitable intangible cultural heritage: Liulingzhui brewing technology as an example. 520-523. https://doi.org/10.1109/ICCIS.2013.144
J. Jin J. Wang S. HuoDegree of diversity Economic profit Economic values evaluation fermentation Information science Intangible cultural heritage Intangible cultural heritages Liulingzui Brewing Technology Profitability
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Yang Yang Yue Deng Yulan Jin Yanxi Liu Baixue Xia Qun SunBacteria Biodiversity fermentation PCR-DGGE Soy Foods Soybeans Time Factors Analysis bacterium Biodiversity fermentation genetics isolation and purification long-term fermentation metabolism microbial diversity microbiology soy food soy sauce soybean time factor traditional manufacturing
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Yang, Y., Deng, Y., Jin, Y., Liu, Y., Xia, B., & Sun, Q. Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce. 97, 3220-3227. https://doi.org/10.1002/jsfa.8169
Yang Yang Yue Deng Yulan Jin Yanxi Liu Baixue Xia Qun SunBacteria Biodiversity fermentation PCR-DGGE Soy Foods Soybeans Time Factors Analysis bacterium Biodiversity fermentation genetics isolation and purification long-term fermentation metabolism microbial diversity microbiology soy food soy sauce soybean time factor traditional manufacturing
Voir