Local tourism experiences at World Heritage rice terrace sites in China: A comparative study of Hani Terraces and Longji Terraces. [PDF]
PLoS OneYang Z, Liu M, Cai L.
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Improvement of organoleptic properties of <i>Polygonatum sibiricum-</i>rice wine by Co-fermentation of <i>Saccharomyces cerevisiae, Lacticaseibacillus casei and Limosilactobacillus fermentum</i>. [PDF]
Food Chem XHan YT +7 more
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Application of an improved analytical protocol for the evaluation of biogenic amines in wines produced in the Canary Islands. [PDF]
Food Chem XFernández-Casanova C +4 more
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From detail to diversity: Capturing the chemical signature of non-<i>Saccharomyces</i> yeasts in white wine through GC×GC/TOF-MS metabolomics and complementary analytical approaches. [PDF]
Food Chem XDelač Salopek D +5 more
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Does an improved HDI trigger tourism outflows for China? New evidence from the ARDL cointegration approach. [PDF]
PLoS OneAkbar A +6 more
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Promotion of local food as tourism product in the Cape Coast Metropolis: An explorative research. [PDF]
HeliyonYeboah R, Ashie D.
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Ethnomedicinal plants used by Guoshan Yao minority communities in the foothills of Nanling Mountain, Guangdong, China. [PDF]
J Ethnobiol EthnomedKhadka D +12 more
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High efficient aging of sweet red wine by ultrasonic treatment and acoustic radical chemistry explanation. [PDF]
Ultrason SonochemWang S, Jia X, Xiong S, Chen Y.
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