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Publications by Biao Fu
Changes in Microbial Community During Fermentation of High-Temperature Daqu Used in the Production of Chinese ‘Baiyunbian’ Liquor
Journal of the Institute of Brewing
Food Science
Liberal Versus Restricted Fluid Administration in Heart Failure Patients
International Heart Journal
Medicine
Cardiovascular Medicine
Cardiology
Related publications
Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process
Frontiers in Microbiology
Microbiology
Comparison of Microbial Communities in the Fermentation Starter Used to Brew Xiaoqu Liquor
Journal of the Institute of Brewing
Food Science
Effects of Cellulase-Producing Bacteria on Bacterial Community Structure and Diversity During Fermentation of Chinese Liquor Grains
Journal of the Institute of Brewing
Food Science
High-Throughput Sequencing of Microbial Community Diversity and Dynamics During Douchi Fermentation
PLoS ONE
Multidisciplinary
Development of the Single Line Fermentation Liquor by the Process of Koji-Liquefaction Used High Polished Rice Bran
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Transformation of Isoflavones During Sufu (A Traditional Chinese Fermented Soybean Curd) Production by Fermentation WithMucor Flavusat Low Temperature
International Journal of Food Properties
Food Science
Microbial Dynamics and Metabolite Changes in Chinese Rice Wine Fermentation From Sorghum With Different Tannin Content
Scientific Reports
Multidisciplinary
Effects of Six Flavonoid Compounds Addition on Short-Chain Fatty Acids Production and Human Fecal Microbial Community Change During in Vitro Fermentation
African Journal of Microbiology Research
Changes in the Nutrient Composition of Okpehe During Fermentation
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
