Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor

por Gao, Zhanzheng, Wu, Zhengyun, Zhang, Wenxue
Publicado 2020

Effects of six commercially available koji (Chinese Xiaoqu) on the production of ethyl acetate, ethyl lactate, and higher alcohols in Chinese Baijiu (distilled spirit) brewing

por Yu, Xiaoyang, Huang, Tingting, Huang, Zhijiu, Wu, Zhengyun, Che, Jingwei, Qin, Fengyang, Zhang, Wenxue
Publicado 2023

Raman Spectroscopy of Multi-Layer Graphene epitaxially Grown on 4H-SiC by Joule Heat Decomposition

por Zhang, Zhiwei, Cai, Weiwei, Hong, Rongdun, Lin, Dingqu, Chen, Xiaping, Cai, Jiafa, Wu, Zhengyun
Publicado 2018

Study on the Effect of Key Genes ME2 and adhE during Luzhou-Flavor Baijiu Brewing

por Zhou, Wen, Xia, Yu, Zhao, Yajiao, Wang, Yan, Wu, Zhengyun, Suyama, Taikei, Zhang, Wenxue
Publicado 2022

Lactobacillus panisapium sp. nov., from honeybee Apis cerana bee bread

por Wang, Cong, Huang, Yan, Li, Li, Guo, Jun, Wu, Zhengyun, Deng, Yu, Dai, Lirong, Ma, Shichun
Publicado 2018