Early Processed Triticeae Food Remains in The Yanghai Tombs, Xinjiang, China-Reference-Cited by-同舟云学术

Early Processed Triticeae Food Remains in The Yanghai Tombs, Xinjiang, China

Published:2014-06-05 Issue:2 Volume:57 Page:378-391
ISSN:0003-813X
Container-title:Archaeometry
language:en
Short-container-title:Archaeometry

Author:

Zheng H. P.¹²³,Jiang H. E.²³,Zhang Y. B.⁴,Lü E. G.⁵,Yang Y. M.²³,Wang C. S.²³

Affiliation:

1. The Laboratory of Cultural Heritage Conservation, Shanghai Advanced Research Institute; Chinese Academy of Sciences; Shanghai 201210 China

2. Department of Scientific History and Archaeometry; University of Chinese Academy of Sciences; Beijing 100049 China

3. Key Laboratory of Vertebrates Evolution and Human Origins of Chinese Academy of Sciences, IVPP; CAS; Beijing 100044 China

4. Bureau of Cultural Relics of Turpan Prefecture; Xinjiang Turpan 838000 China

5. Xinjiang Institute of Archaeology; Urumchi 830011 China

Funder

CAS Strategic Priority Research Program Grant

National Key Technology R&D Program

National Science Foundation in China

Publisher

Wiley

Subject

Archaeology,History

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/arcm.12110/fullpdf

Reference41 articles.

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2. New evidence for the consumption of barley at Romano-British military and civilian sites, from the analysis of cereal bran fragments in faecal material;Britton;Vegetation History and Archaeobotany,2011

3. Discussion on the origin of the steamed bread from the development history of wheat, diet and processing implements;Chen;Agricultural Archaeology,1994

4. Archaeobotanical study of ancient food and cereal remains at the Astana Cemeteries, Xinjiang, China;Chen;PLoS ONE,2012

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