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  1. 1
    Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu

    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

    Published 2022-01-01
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  2. 2
    The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu

    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

    Published 2022-01-01
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  3. 3
    The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses

    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

    Published 2021-12-01
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