Xiaozi Lin

Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine

Zhangcheng Liang, Xiaozi Lin, Zhigang He et al. · Food Microbiology · 2020 · 85 citations

Biology, Food Fermentation, Amino Acid +8

Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine

Zhangcheng Liang, Xiaozi Lin, Zhigang He et al. · Food Research International · 2020 · 55 citations

Food Fermentation, Microbial Communities, Food Microbiology +9

Microbial communities and amino acids during the fermentation of Wuyi Hong Qu Huangjiu

Zhangcheng Liang, Hao Su, Xiaozi Lin et al. · LWT · 2020 · 42 citations

Biology, Microbial Diversity, Food Fermentation +8

Dynamic changes of total acid and bacterial communities during the traditional fermentation of Hong Qu glutinous rice wine

Zhangcheng Liang, Xiaozi Lin, Zhigang He et al. · Electronic Journal of Biotechnology · 2019 · 34 citations · Full text

Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast

Zhangcheng Liang, Chao Yang, Zhigang He et al. · Food Chemistry · 2022 · 26 citations

Food Fermentation, In Vitro Fermentation, Lactic Acid Bacteria +7