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Publications by Shumiao Zhao
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
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Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process
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Comparison of Microbial Communities in the Fermentation Starter Used to Brew Xiaoqu Liquor
Journal of the Institute of Brewing
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Effects of Cellulase-Producing Bacteria on Bacterial Community Structure and Diversity During Fermentation of Chinese Liquor Grains
Journal of the Institute of Brewing
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High-Throughput Sequencing of Microbial Community Diversity and Dynamics During Douchi Fermentation
PLoS ONE
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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
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Microbial Dynamics and Metabolite Changes in Chinese Rice Wine Fermentation From Sorghum With Different Tannin Content
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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
