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Publications by Shi-Dong Ban
Analysis of the Mould Microbiome and Exogenous Enzyme Production in Moutai-Flavor Daqu
Journal of the Institute of Brewing
Food Science
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Bacterial Diversity of Moutai-Flavour Daqu Based on High-Throughput Sequencing Method
Journal of the Institute of Brewing
Food Science
Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process
Frontiers in Microbiology
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Enzyme and Flavor.5.Flavor of Tea.(2).Glycoside as Precursor of Perfume.
Kagaku To Seibutsu
Ethyl Carbamate Formation Regulated by Lactic Acid Bacteria and Nonconventional Yeasts in Solid-State Fermentation of Chinese Moutai-Flavor Liquor
Design and Development of a Permanent Mould for Crucible Production
Nigerian Journal of Technology
Changes in Microbial Community During Fermentation of High-Temperature Daqu Used in the Production of Chinese ‘Baiyunbian’ Liquor
Journal of the Institute of Brewing
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A Review on Role of Exogenous Enzyme Supplementation in Poultryproduction
Emirates Journal of Food and Agriculture
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Food Science
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Zoology
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Flavor Synthesis via a Two-Phase Enzyme Cascade
Chemie-Ingenieur-Technik
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Industrial
Enzyme and Flavor.2.Flavor Formation of Spices and Condiment Vegetable.1."Smell" Formation of the Genus Allium Plant and the Physiological Significance.
Kagaku To Seibutsu