Beyond subsistence: Evidence for red rice beer in 8000-year old Neolithic burials, north China

Author:

Liu Li,Li Yongqiang,Zhao Yanan,Chen Xingcan,Gu Wanfa

Publisher

Elsevier BV

Subject

Archeology,Archeology

Reference47 articles.

1. Hongqu de yuanyuan jiqi peiyang jishu de fazhan (The origins and development of techniques of red qu starter);Bao;Zhongguo Niangzao,2001

2. Niangzao (Fermentation);Bao,2007

3. Wild plant use and multi-cropping at the early Neolithic Zhuzhai site in the middle Yellow River region, China;Bestel;The Holocene,2017

4. Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor;Chen;Int. J. Food Microbiol.,2014

5. Shandong Jinan Changqingqu Yuezhuang faxian Houli wenhua shiqi de tanhuadao (Discovery of the carbonized rice of the Houli culture period at Yuezhuang in Changqing district, Jinan, Shandong);Crawford,2006

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