Analysis of Differences in Microbial Community, Sensory and Physicochemical Properties of Different Layers of Alcoholic Fermentative Material in Maotai-flavor Baijiu Cellar in the... by WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang

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Pure Culture and Ultra-high Deep Metagenomic Sequencing for Analysis of the Differences in Microbial Diversity of High Temperature Daqu from Two Distilleries in Maotai Town by WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang

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Diversity analysis and isolation strains identification of Staphylococcus in high-temperature Daqu by CHENG Chixinxiao, HE Zihao, GUO Zhuang, TIAN Longxin, ZHOU Jiaping, LIU Juzhen, WANG Yurong

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Analysis of Fungal Community Structure and Flavor Quality of High-temperature Daqu from Xiangyang, China by XIANG Fanshu, CAI Wenchao, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, YE Mingbo, SHAN Chunhui, GUO Zhuang

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