发文地区与机构
近年国家 / 地区发文量统计
| 国家 / 地区 | 发文量 |
|---|---|
| CHINA MAINLAND | 36 |
| USA | 15 |
| GERMANY (FED REP GER) | 14 |
| Brazil | 12 |
| England | 11 |
| Belgium | 8 |
| Czech Republic | 8 |
| Australia | 7 |
| Italy | 7 |
| Japan | 6 |
近年机构发文量统计
| 机构 | 发文量 |
|---|---|
| JIANGNAN UNIVERSITY | 12 |
| TECHNICAL UNIVERSITY OF MUNICH | 9 |
| KU LEUVEN | 7 |
| UNIVERSITY OF NOTTINGHAM | 7 |
| UNIVERSITY OF CHEMISTRY & TECHNOLOGY, P... | 5 |
| RESEARCH INSTITUTE OF BREWING & MALTING... | 4 |
| UNIVERSITY OF CALIFORNIA SYSTEM | 4 |
| AUSTRALIAN EXPORT GRAINS INNOVAT CTR | 3 |
| CHINA SHAOXING RICE WINE GRP CO LTD | 3 |
| SICHUAN UNIVERSITY OF SCIENCE & ENGINEE... | 3 |
文章引用情况
1
Variation in maltose in sweet wort from barley malt and rice adjuncts with differences in amylose structure2
Genetic and environmental impact on protein profiles in barley and malt3
Impact of fining agents on the volatile composition of sparkling mead4
Thermosonication and inactivation of viable putative non-culturable Lactobacillus acetotolerans in beer5
Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process6
The aromatic volatile composition of Lonicera edulis wines produced with three different strains of Saccharomyces cerevisiae7
Analysis of physical impurities in regenerated solutions used in cleaning brewing systems8
Low-molecular-weight materials from heavily roasted barley and malt with strong foam-stabilising potential9
Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation10
Physicochemical and sensorial characterisation of Argentine ciders