Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu by Yu’ang Xue, Yu’ang Xue, Yu’ang Xue, Fengxian Tang, Wenchao Cai, Xinxin Zhao, Wen Song, Ji’an Zhong, Ji’an Zhong, Zhongjun Liu, Zhongjun Liu, Zhuang Guo, Zhuang Guo, Chunhui Shan

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Social marketing : an answer for cyberbullying in Singapore by Ang, Xue Ling, Koh, Cecilia Peck Hoon, Soh, Anders Yiming

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Judicial management practices in Singapore by Ang, Xue E., Nah, Zhu Min, Soon, Jocelin Swee Har

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Analysis on risk factors affecting the likelihood and severity of motor insurance claims in Singapore by Ang, Xue Xian, Boon, Daphne Shu Mei, Lin, Qiu Yun

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Vulnerable node identification method for distribution networks based on complex networks and improved TOPSIS theory by Enyu Jiang, Wentao Zhang, Ang Xue, Shunfu Lin, Yang Mi, Dongdong Li

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Effect of Solvent on Superhydrophobicity Behavior of Tiles Coated with Epoxy/PDMS/SS by Srimala Sreekantan, Ang Xue Yong, Norfatehah Basiron, Fauziah Ahmad, Fatimah De’nan

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The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu by Wenchao Cai, Wenchao Cai, Wenchao Cai, Yu’ang Xue, Yu’ang Xue, Fengxian Tang, Fengxian Tang, Yurong Wang, Shaoyong Yang, Wenhui Liu, Qiangchuan Hou, Xinquan Yang, Xinquan Yang, Zhuang Guo, Chunhui Shan, Chunhui Shan

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The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses by Wenchao Cai, Wenchao Cai, Wenchao Cai, Yu’ang Xue, Yu’ang Xue, Yurong Wang, Wenping Wang, Na Shu, Huijun Zhao, Fengxian Tang, Fengxian Tang, Xinquan Yang, Xinquan Yang, Zhuang Guo, Chunhui Shan, Chunhui Shan

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