Metatranscriptomic insights into the mechanism of ’Multiple Qu’ utilization in Jian-flavor Baijiu fermentation DOI
Shanshan Xu,

Weiqi Hu,

Hao Zhou

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 200, P. 115463 - 115463

Published: Nov. 30, 2024

Language: Английский

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Jiao Wang, Ao Zhang,

Yaao Zhou

et al.

Published: Jan. 1, 2024

Language: Английский

Citations

0
Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops DOI Creative Commons
Qingyan Guo, Jingjing Zhao,

Jiabao Peng

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LWT, Journal Year: 2024, Volume and Issue: 207, P. 116683 - 116683

Published: Aug. 24, 2024

Language: Английский

Citations

0
Effect of Dendrobium nobile Lindl. on volatile flavor substances and nonvolatile metabolites of rice wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus monocultures DOI

Zhongxia Guo,

Zhang Lin,

Lanyan Cen

et al.

Food and Bioproducts Processing, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 1, 2024

Language: Английский

Citations

0
Metatranscriptomic insights into the mechanism of ’Multiple Qu’ utilization in Jian-flavor Baijiu fermentation DOI
Shanshan Xu,

Weiqi Hu,

Hao Zhou

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 200, P. 115463 - 115463

Published: Nov. 30, 2024

Language: Английский

Citations

0