Publisher
Springer Nature Singapore
Reference83 articles.
1. Xu Y, Ji K. Moutai (Maotai): production and sensory properties. In: Alcoholic beverages. London: Woodhead Publishing; 2012. p. 315–30.
2. Wang CL, Shi DJ, Gong GL. Microorganisms in Daqu: a starter culture of Chinese Maotai-flavor liquor. World J Microbiol Biotechnol. 2008;24(10):2183–90.
3. Xing G, Zonghua AO, De Ng B. Research & detection progress of microbes in Daqu. Liquor Mak Sci Technol. 2012;12:86.
4. He Y, Wang X. Preliminary research on the role and mechanism of nitric oxide during elm seeds ageing. Acta Botan Boreali-Occiden Sin. 2015;35:766.
5. Shi AH, et al. Analysis of microbial species in Xufang Daqu & determination of the dominant microbes. Liquor Mak Sci Technol. 2001;6:26–8.