Overview of the development of light-flavor Baijiu by ZHANG Ying, YAN Dingbo, HU Jinghui, ZHANG Jiaojiao, CHEN Bin, ZHAO Jinsong, HAN Xinglin

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Feasibility study of a domestic fully automated NAT system for blood screening in blood donors by YAO Fenglan, WANG Rui, HU Jinghui, GE Hongwei, LENG Chan, ZHA Yi, ZHAO Zifu, LIU Zhengmin

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Influence of different adsorption materials on the removal of ethyl carbamate from Feng-flavor Baijiu by HAO Ligang, ZHANG Wanzhong, HU Jinghui, SUN Shouying, WANG Zengqiang, YANG Panhua, REN Junyu, HAN Xinglin, WANG Deliang

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Overview of research progress of ethyl carbamate in Baijiu by HAO Ligang, HU Jianxiang, HU Jinghui, ZHANG Wanzhong, XIA Jun, LIU Naidu, LI Bin, HAN Xinglin, WANG Deliang

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Influence of drinking temperature on the sensory quality of Wuyou sauce-flavor Baijiu by SONG Xianchuang, ZHANG Jiaojiao, REN Yiping, XIONG Lin, HU Jinghui, WANG Fengqin, LI Yajun, ZHOU Shuai, HAN Xinglin

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