Regulatory effect of moderate Jiang-flavour baijiu (Chinese liquor) dosage on organ function and gut microbiota in mice-Reference-Cited by-同舟云学术

Regulatory effect of moderate Jiang-flavour baijiu (Chinese liquor) dosage on organ function and gut microbiota in mice

Published:2023-04 Issue:4 Volume:135 Page:298-305
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Wang Haijie^ORCID,Narsing Rao Manik Prabhu,Cheng Min^ORCID,Xian Mingsu,Zhou Yinshuang,Zhou Lulu,Cao Heqing,Li Wen-Jun,Sibirny Andriy,Wang Feng,Liu Yanxia,Li Xiaobin,Kang Ying-Qian^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference49 articles.

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3. Effect of fermentation processing on the flavor of baijiu;Liu;J. Agric. Food Chem.,2018

4. Research progress of trace components in sesame-aroma type of baijiu;Hong;Food Res. Int.,2020

5. Baijiu (白酒), Chinese liquor: history, classification and manufacture;Zheng;J. Ethnic Foods,2016

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