Author:
Huang Zhiguo,Zeng Bo,Deng Jie,Ren Zhiqiang,Xie Jun,Wei Chunhui
Funder
Sichuan Provincial Department of Science and Technology
Open Subjects Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province
Graduate Student Innovation Fund of Sichuan University of Science & Engineering
Publisher
Springer Science and Business Media LLC
Reference46 articles.
1. Chi Z, Chi Z, Liu G, Wang F, Ju L, Zhang T. Saccharomycopsis fibuligera and its applications in biotechnology. Biotechnology Advances. 27: 423–431. (2009)
2. Chen S, Huang J, Qin H, Zhou R, Yang Y, Qiu C, Zhang S. Characterizing the interaction relationship of the microbial communities between Zaopei and pit mud disturbing by Daqu. Food Science and Biotechnology. 30: 1357–1367. (2021)
3. Cao W, Shu N, Wen J, Yang Y, Jin Y, Lu W. Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis. Foods. 11: 2767. (2022)
4. Chen X, Zhang Y, Yan Z. Correlation Analysis of Microbial Community Succession in FG of Xifeng-Flavor Chinese Liquor with Its Physicochemical Indexes. Food Science. 41: 200-205. (2020)
5. Du R, Wu Q, Xu Y. Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus spp. by Quantitative Profiling with Indigenous Internal Standards. Applied and Environmental Microbiology. 86: e00456-20. (2020)
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献