Daqu regulates the balance of saccharification and alcoholic fermentation to promote Chinese baijiu fermentation
Article in Food Bioscience (October 2024)
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Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops
Article in LWT (September 2024)
Unraveling the water source and formation process of Huangshui in solid-state fermentation
Article in Food Science and Biotechnology (August 2024)