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Publications by Zi Wei Luo
Microbial Production of Methyl Anthranilate, a Grape Flavor Compound
Proceedings of the National Academy of Sciences of the United States of America
Multidisciplinary
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Multi-Faceted Spectroscopic Study of the Structural Changes Associated With Electronic Excitation of Methyl Anthranilate
Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process
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Chemistry of Salicylic Acid and Anthranilic Acid. I. Reduction of Methyl Salicylate, Methyl Anthranilate and Their Derivatives With Sodium Borohydride.
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The Isolation of a NewS-Methyl Benzothioate Compound From a Marine-DerivedStreptomycessp.
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Utilising Grape Pomace for Ethanol Production
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Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review
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Investigation and Culture of Microbial Contaminants of Caulerpa Lentillifera (Sea Grape)
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
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Simulation and Flavor Compound Analysis of Dealcoholized Beer via One-Step Vacuum Distillation
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Kresoxim - Methyl: Modification of a Naturally Occurring Compound to Produce a New Fungicide
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