1. Wood maturation of distilled beverages;Mosedale;Trends Food Sci. Technol.,1998
2. Maturation and maturation chemistry;Nishimura,1989
3. NMR spectra of hydroxyl protons in aged spirits: studies on aged spirits and their physicochemical characteristics;Akahoshi;Part 1, Nippon Nogeikagaku Kaishi,1984
4. Study on aging rice wine with high voltage electric field;Zeng;Food Ferment. Ind.,2001
5. Study on three-dimensional fluorescence spectra of Yanghe classical distilled spirits;Gu;Spectrosc. Spect. Anal.,2008