The malt beer of the Han dynasty in China determined by comprehensive analysis

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

  Open Access•Jessica Hendy, Frido Welker et al.•Nature Ecology & Evolution•2018

  Incluir item

• Fermented beverages of pre- and proto-historic China

  Open Access•Patrick E Mcgovern, Juzhong Zhang et al.•Proceedings of the National…•2004

  Incluir item

• Beer, Pottery, Society and Early European Identity

  Open Access•Jan Turek•Archaeologies•2020

  Incluir item

• Prehistoric wine-making at Dikili Tash (Northern Greece)

  Open Access•Nicolas Garnier, Soultana Maria Valamoti et al.•Journal of Archaeological Science•2016

  Incluir item

• Changes in starch grain morphologies from cooking

  Open Access•Amanda G Henry, Holly F Hudson et al.•Journal of Archaeological Science•2008

  Incluir item

• Palynological and Archaeological Evidence for Ritual Use of Wine in the Kura-Araxes Period at Aradetis Orgora (Georgia, Caucasus)

  Eliso Kvavadze, Maia Chichinadze et al.•Journal of Field Archaeology•2019

  Incluir item

• Chemical investigation of herbal wine from Jin Yang ancient city site during the late Western Han period in China

  Open Access•L Ding, Qin Yang et al.•Archaeometry•2024

  Incluir item

• A study of diverse cosmetics from the Tang dynasty

  Open Access•Meng Wu, Huan Wang et al.•Archaeological and Anthropological…•2024

  Incluir item

• Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China

  Patrick E Mcgovern, A P Underhill et al.•Asian perspectives•2005

  Incluir item

• Alcohol

  Michael Dietler•Annual Review of Anthropology•2006

  Incluir item

• Inebriation and the early state

  Open Access•Tate Paulette•Journal of Anthropological…•2021

  Incluir item