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Key parameters and kinetics of Chinese liquor solid-state fermentation.
Jin, Guangyuan
(PhD candidate)
Wijffels, Rene
(Promotor)
Rinzema, Arjen
(Co-promotor)
Bio Process Engineering
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
4/02/18
→
4/12/20
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Solid-State Fermentation
Engineering
100%
Engineering
Engineering
100%
Process Control
Chemical Engineering
100%
Lactic Acid
Chemical Engineering
100%
Water Content
Chemical Engineering
100%
Chinese Liquor
Food Science
100%
Mathematical Model
Engineering
40%
Product Quality
Engineering
20%
Research output
Research output per year
2020
2020
2020
1
internal PhD, WU
Research output per year
Research output per year
Solid-state fermentation for Chinese liquor production
Jin, G.,
4 Dec 2020
, Wageningen:
Wageningen University
.
188 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Engineering
100%
Solid-State Fermentation
100%
Water Content
100%
Process Control
100%
Lactic Acid
100%