Fermented beverages of pre- and proto-historic China

Proceedings of the National Academy of Sciences of the United States of America

Volumn 101, Issue 51, 2004, Pages 17593-17598

  McGovern, Patrick E ^a   Zhang, Juzhong ^b   Tang, Jigen ^c   Zhang, Zhiqing ^d   Hall, Gretchen R ^a   Moreau, Robert A ^e   Nuñez, Alberto ^e   Butrym, Eric D ^f   Richards, Michael P ^g   Wang, Chen Shan ^a   Cheng, Guangsheng ^h   Zhao, Zhijun ^c   Wang, Changsui ^b  

^a UNIVERSITY OF PENNSYLVANIA   (United States)

^b UNIVERSITY OF SCIENCE AND TECHNOLOGY OF CHINA   (China)

^c CHINESE ACADEMY OF SOCIAL SCIENCES   (China)

^d Inst Cultur Relics Archaeo H   (China)

^e EASTERN REGIONAL RESEARCH CENTER   (United States)

^f Firmenich   (United States)

^g MAX PLANCK INSTITUTE FOR EVOLUTIONARY ANTHROPOLOGY   (Germany)

^h INSTITUTE OF MICROBIOLOGY   (China)

Author keywords

Alcohol; Archaeological chemistry; Neolithic period; Saccharification; Shang Dynasty

Indexed keywords

ARTICLE; BEVERAGE; CEREAL; CHEMICAL ANALYSIS; CHINA; CULTURAL ANTHROPOLOGY; FERMENTATION; FOOD PRESERVATION; FRUIT; HISTORY; HONEY; PRIORITY JOURNAL; RICE;

ARCHAEOLOGY; BEVERAGES; CHINA; FERMENTATION; FRUIT; HISTORY, ANCIENT; HONEY; ORYZA SATIVA; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WINE;

CRATAEGUS; VITIS SP.;

EID: 19944403184     PISSN: 00278424     EISSN: None     Source Type: Journal    
DOI: 10.1073/pnas.0407921102     Document Type: Article

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