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1 . Academic Journal
Genome Analysis and Optimization of Caproic Acid Production of Clostridium butyricum GD1-1 Isolated from the Pit Mud of Nongxiangxing Baijiu
저자
by
Li Min
;
Li Tao
;
Zheng Jia
;
Qiao Zongwei
;
Zhang Kaizheng
, et al.
소스
Journal of Microbiology and Biotechnology, 33(10), pp.1337-1350 Oct, 2023
Open Access (KCI)
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Scopus
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7 . Academic Journal
Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid‑Producing Enterococcus casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem
저자
by
Luo Hao
;
Li Tao
;
Zheng Jia
;
Zhang Kaizheng
;
Qiao Zongwei
, et al.
소스
Polish Journal of Microbiology, Vol 71, Iss 4, Pp 563-575 (2022)
Open Access (DOAJ)
Web of Science
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7 . Academic Journal
麸醋醋醅中产酸、产蛋白酶葡萄球菌的筛选及产酶条件优化 / Screening of acid-and protease-producing Staphylococcus from Cupei of bran vinegar and optimization of enzyme production conditions
저자
by
童文华
;
王书琴
;
杨莹
;
黄志久
;
黄丹
, et al.
소스
中国酿造 / China Brewing
. 43(1):147-153
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7 . Academic Journal
利用微藻处理酿酒废水及资源化的研究进展 / A review on distillery wastewater treatment and resource recycling by microalgae
저자
by
黎崎均
;
苏建
;
张富勇
;
苟梓希
;
刘莉
, et al.
소스
工业水处理 / Industrial Water Treatment
. 43(9):59-71
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7 . Academic Journal
乳酸对浓香型白酒窖泥微生物群落的影响研究 / Effect of lactic acid on microbial community in pit mud of strong-flavor Baijiu
저자
by
雷学俊
;
张霞
;
赵东
;
乔宗伟
;
尹礼国
, et al.
소스
中国酿造 / China Brewing
. 42(1):37-40
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7 . Academic Journal
纳他霉素及1-MCP对李子贮藏期品质的影响 / Effects of Natamycin and 1-Methylcyclopropene on the Quality of Plums during Storage
저자
by
熊蓉
;
贾振华
;
李东
;
马懿
;
邓孟胜
, et al.
소스
食品研究与开发 / Food Research and Development
. 44(14):67-73
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7 . Academic Journal
椰子酒酿造工艺及香气成分的研究进展 / Research Progress in the Production Process and Aroma Components of Coconut Wine
저자
by
晏俊玲
;
李茂
;
张伟建
;
赵佳伟
;
陆培
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (4):110-115
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7 . Academic Journal
环境因素胁迫下浓香型白酒窖泥微生物多样性变化规律 / Diversity of Microbial Community in Nongxiang Baijiu Pit Mud under Environmental Stress
저자
by
雷学俊
;
张霞
;
刘芳
;
赵东
;
乔宗伟
, et al.
소스
酿酒科技 / Liquor-Making Science & Technology
. (3):58-64
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7 . Academic Journal
五粮浓香型白酒发酵过程中黄水变化规律探究 / Change Patterns of Huangshui in Wuliang Nongxiang Baijiu during the Fermentation Process
저자
by
黄治国
;
江科
;
乔宗伟
;
安明哲
;
任志强
, et al.
소스
现代食品科技 / Modern Food Science & Technology
. 39(5):210-216
Scopus
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7 . Academic Journal
高粱中蜀黍氰苷与浓香型白酒中氰化物及氨基甲酸乙酯关系的研究 / Relationship between dhurrin in sorghum and cyanides and ethyl carbamate in strong-flavor Baijiu
저자
by
周韩玲
;
安明哲
;
赵东
;
乔宗伟
;
廖勤俭
, et al.
소스
中国酿造 / China Brewing
. 41(10):25-29
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