Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production

Overview of attention for article published in AMB Express, December 2021

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So far, Dimensions has found 21 publications that cite this research output.

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The most recent citing publications are shown below. View all 21 publications that cite this research output on Dimensions.

Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu

Article in Food Bioscience (June 2024)

Response and assembly of abundant and rare taxa in Zaopei under different combination patterns of Daqu and pit mud: from microbial ecology to Baijiu brewing microecosystem

Article in Food Science and Human Wellness (May 2024)

Elucidating the physicochemical parameters, bacterial community structure, and correlation characteristics of medium-high temperature Daqu

Article in Food Bioscience (April 2024)