Yurong Wang

Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu

Wenchao Cai, Yurong Wang, Hui Ni et al. · Food Research International · 2021 · 127 citations

Microbial Diversity, Low-temperature Daqu, Microbial Ecology +7

Analysis of microbial diversity and functional differences in different types of high‐temperature Daqu

Yurong Wang, Wenchao Cai, Wenping Wang et al. · Food Science & Nutrition · 2020 · 113 citations · Full text

Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China

Wenchao Cai, Fengxian Tang, Yurong Wang et al. · Food Research International · 2021 · 90 citations

Food Fermentation, Food Composition, Bacterial Diversity +8

Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu

Qiangchuan Hou, Yurong Wang, Wenchao Cai et al. · Food Research International · 2022 · 68 citations

Biology, Microbial Diversity, Microbial Systematics +8

Insights into the Aroma Profile of Sauce‐Flavor Baijiu by GC‐IMS Combined with Multivariate Statistical Analysis

Wenchao Cai, Yurong Wang, Wenping Wang et al. · Journal of Analytical Methods in Chemistry · 2022 · 61 citations · Full text