Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines

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Biology, Microbial Diversity, Functional Genomics +9

Mystery behind Chinese liquor fermentation

Guangyuan Jin, Yang Zhu, Yan Xu · Trends in Food Science & Technology · 2017 · 662 citations · Full text

Rethinking microbial diversity analysis in the high throughput sequencing era

Leandro Nascimento Lemos, Roberta R. Fulthorpe, Eric W. Triplett et al. · Journal of Microbiological Methods · 2011 · 350 citations

Daqu- A Traditional Chinese Liquor Fermentation Starter

Xiaowei Zheng, Minoo Rezaei Tabrizi, M.J.R. Nout et al. · Journal of the Institute of Brewing · 2011 · 320 citations · Full text

Food Chemistry, Industrial Mycology, Biomanufacturing +14

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

Juliane Elisa Welke, Mauro Celso Zanus, Marcelo Lazzarotto et al. · Food Research International · 2014 · 241 citations

Food Chemistry, Gas Chromatography, Chemical Composition +6