Xueyuan Han
6PUBLICATIONS
4CO-AUTHORS
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Publications (6)
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|Aug 04, 2025
The Impact of Different Concentrations of Raspberry Extract on the Ethyl Carbamate Content in Chinese Rice Wine.Chenhao Cao, Yuxin Liu, Herui Xie
|Dec 06, 2023
Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.Xueyuan Han, Chi Shen, Xiaoyu Wang
|Mar 08, 2022
Exogenous ABA promotes aroma biosynthesis of postharvest kiwifruit after low-temperature storage.Xueyuan Han, Xiaoyu Wang, Chi Shen
|Nov 11, 2021
Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine.Xiaoyu Wang, Huanyi Yang, Rungang Tian
|Aug 17, 2021
Effect of baking technique for rice wine production and the characteristics of baked rice wine.Xiaoyu Wang, Rungang Tian, Huanyi Yang
|Jun 28, 2019
Positive Regulation of the Transcription of AchnKCS by a bZIP Transcription Factor in Response to ABA-Stimulated Suberization of Kiwifruit.Xueyuan Han, Linchun Mao, Wenjing Lu
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