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Liu Ruoshi
Liu Ruoshi
Biotechnology
Food science
Engineering
Aroma
Fermentation
5
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中国北西部における高分解能の気候学的プロキシとしての低木と樹木のネットワークの酸素安定同位体【JST・京大機械翻訳】
2020
Agricultural and Forest Meteorology
Li Qiang
Liu Yu
Nakatsuka Takeshi
Zhang Qi-bin
Ohnishi Keiko
Sakai Akiko
Kobayashi Osamu
Pan YingNan
Song Huiming
Liu Ruoshi
Sun Changfeng
Fang Congxi
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Isolation and identification of aroma-producing yeast from Meilanchun fermented grain and analysis on aroma components of fermented bread
2016
Wang YiShu
Qian Chao
Huang Weining
Xu Yan
Liu Ruoshi
Li Ning
Li Zhibin
Fu Guihua
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高Γ-アミノ酪酸酪酸リョクトウの栄養と焙焼特性【JST・京大機械翻訳】
2016
Su Xiaoqin
Zhang Kexin
Huang Weining
Liu Ruoshi
Chen Junmin
Zhang Luan
Li Zhibin
Fu Guihua
Rayas-Duarte Patrica
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梅蘭春ぶどう酒中の生香酵母の分離同定とその発酵パンの香気成分分析【JST・京大機械翻訳】
2016
Wang YiShu
Qian Chao
Huang Weining
Xu Yan
Liu Ruoshi
Li Ning
Li Zhibin
Fu Guihua
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Nutrition and baking properties of mung bean sourdough bread with high y-aminobutyric acid
2016
Su Xiaoqin
Zhang Kexin
Huang Weining
Liu Ruoshi
Chen Junmin
Zhang Luan
Li Zhibin
Fu Guihua
Rayas-Duarte Patrica
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