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  1. 1
    Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu

    Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu por Sanhong Fan, Tengda Xue, Baoqing Bai, Tao Bo, Jinhua Zhang

    Publicado 2022-11-01
    Ligazón do recurso
    Artigo
  2. 2
    Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi Vinegar

    Dynamic Analysis of Microbial Community and Selection of Different Genera During Fermentation of Shanxi Vinegar por Sanhong FAN, Hugui XUE, Baoqing BAI, Tengda XUE, Jiayu LIN, Jinhua ZHANG

    Publicado 2022-12-01
    Ligazón do recurso
    Artigo

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