Bin Yi

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

Weixing Huang, Hailong Li, C. Shen, 2012 .

Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry

Ping Xu, Feng Yao, Fei Tao, 2015, Scientific Reports.

Analysis of Clostridium cluster I community diversity in pit mud used in manufacture of Chinese Luzhou-flavor liquor

K. Zhao, Mao-Ke Liu, Yu-Ming Tang, 2015, Food Science and Biotechnology.

An improved and validated sample cleanup method for analysis of ethyl carbamate in Chinese liquor.

Chongde Wu, Rongqing Zhou, Q. Xia, 2014, Journal of food science.

Method for Determination of Piperidine Compounds and its Application to the Industrial Process Control of Active Pharmaceutical Ingredients

Yang Liu, Lijiang Chen, N. Luo, 2014 .

Determination of the fungal community of pit mud in fermentation cellars for Chinese strong-flavor liquor, using DGGE and Illumina MiSeq sequencing.

Y. Liu, Yun-fu Gu, K. Zhao, 2017, Food research international.

Ethanol/Moisture Contents in Fermented Grains and their Effects on the Yield and Quality of Chinese Luzhou-Flavor Liquor

Wei Huang, Jun Yang, P. Yang, 2011 .