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Publications by Guiqiang He
Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process
Frontiers in Microbiology
Microbiology
A Partial Proteome Reference Map of Tetragenococcus Halophilus and Comparative Proteomic and Physiological Analysis Under Salt Stress
RSC Advances
Chemistry
Chemical Engineering
Related publications
Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review
Frontiers in Microbiology
Microbiology
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
Analysis of the Mould Microbiome and Exogenous Enzyme Production in Moutai-Flavor Daqu
Journal of the Institute of Brewing
Food Science
Diversity, Function, and Application of Clostridium in Chinese Strong Flavor Baijiu Ecosystem: A Review
Journal of Food Science
Food Science
Construction of Synthetic Microbiota for Reproducible Flavor Metabolism in Chinese Light Aroma Type Liquor Produced by Solid-State Fermentation
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu
Journal of Food Science
Food Science
Flavor Violating Higgs Couplings in Minimal Flavor Violation
Journal of High Energy Physics
High Energy Physics
Nuclear
Microbial Production of Methyl Anthranilate, a Grape Flavor Compound
Proceedings of the National Academy of Sciences of the United States of America
Multidisciplinary
Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor
