Concepedia
Statistics
Publications
20
Citations
885
H-Index
17
Active since
2000
Affiliations
Guizhou University(Current)
Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences
South China University of Technology
Guizhou Academy of Agricultural Sciences
Yingchun Mu is an author at Guizhou University specializing in food science, agriculture, and microbiology.
Publications per year
2000–2025
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
Chi Zhao, Wei Su, Yingchun Mu et al. · Food Research International · 2020 · 176 citations
Agriculture, Food Science, Microbiology +16
Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters
Li Jiang, Wei Su, Yingchun Mu et al. · Frontiers in Microbiology · 2020 · 79 citations · Full text
Agriculture, Food Science, Microbiology +17
Exploring the heterogeneity of community and function and correspondence of “species-enzymes” among three types of Daqu with different fermentation peak-temperature via high-throughput sequencing and metagenomics
Ying Huang, Dong Li, Yu Mu et al. · Food Research International · 2023 · 75 citations
Life Sciences, Microbiology, Metagenomics +15
Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing
Yu Mu, Wei Su, Yingchun Mu et al. · Frontiers in Microbiology · 2020 · 72 citations · Full text
Life Sciences, Food Science, Microbiology +17
Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics
Tianyan Chen, Hanyu Wang, Wei Su et al. · Food Research International · 2022 · 68 citations
Agriculture, Biochemistry, Food Science +17
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