Volatile oil of Shaoxing black dried pickle was obtained by simultaneous distillation-extraction (SDE) and analyzed for chemical constituents by GC-MS.

Analysis of volatile flavor components in Shaoxing fermented green bean

Technological optimization of processing technology for dried-salted Potherb mustard production;

Consideration after the collision incidents involving ships against bridges in the Shaoxing area;

Current Situation of Air Quality in Shaoxing City and its Countermeasures;

Characteristic and foreground of Shaoxing Muzi soy sauce;

Impact of different lysis methods for the extraction of total DNA on wheat Qu from Shaoxing rice wine;

Study on a-amylase from wheat Qu of Shaoxing rice wine;