The malt beer of the Han dynasty in China determined by comprehensive analysis
Datos Bibliográficos
| ID | 19488670 |
|---|---|
| Autores | Haohong Cai (0000-0002-7402-9426, Shandong University), Xue-Xiang Chen (0000-0001-5695-6229, Shandong University), Yu Zhang (0000-0002-0059-270X, Shandong University), Yiqiao Zhang, Meng Wu (0000-0001-8504-6398), WU Meng (Shandong University, autor de correspondencia) |
| Año | 2026 |
| Volumen | 73 |
| Páginas | 105834 |
| Fecha de publicación | 2026-09-01 |
| Peer Reviewed | Sí |
| Open Access | Sí |
| Tipo | ARTICLE |
| Revista | Journal of Archaeological Science Reports (JOURNAL) |
| Identificadores de la revista | ISSN: 2352-409X • E-ISSN: 2352-4103 |
| Editorial | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.jasrep.2026.105834 |
| OpenAlex | W7162096169 |
| Idioma | EN |
| Referencias citadas | 40 |
Bronze Age · China · Ingredient · Residue (chemistry) · Starch · Fermentation and Sensory Analysis · Isotope Analysis in Ecology · Probiotics and Fermented Foods
A guide to ancient protein studies
Fermented beverages of pre- and proto-historic China
Beer, Pottery, Society and Early European Identity
Prehistoric wine-making at Dikili Tash (Northern Greece)
Changes in starch grain morphologies from cooking
Palynological and Archaeological Evidence for Ritual Use of Wine in the Kura-Araxes Period at Aradetis Orgora (Georgia, Caucasus)
Chemical investigation of herbal wine from Jin Yang ancient city site during the late Western Han period in China
A study of diverse cosmetics from the Tang dynasty
Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China
Alcohol
Inebriation and the early state
| Velocidad de citación | historical |
|---|---|
| Altamente citado | No |