Ru Liang

Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses

Chongde Wu, X. Liao, Rongqing Zhou, 2013 .

Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce

Chongde Wu, Jun Fan, Rongqing Zhou, 2019, Journal of Food Science and Technology.

Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment

Chongde Wu, Jun Fan, Rongqing Zhou, 2019, International Journal of Food Properties.

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Chongde Wu, X. Liao, Rongqing Zhou, 2014 .

Effect of the raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce.

Chongde Wu, Jun Fan, Rongqing Zhou, 2019, Journal of the science of food and agriculture.

Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor-type Douchi

Chongde Wu, Rongqing Zhou, Jun Huang, 2016 .

Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure.

Chongde Wu, Jun Fan, Rongqing Zhou, 2019, Food research international.

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

Chongde Wu, X. Liao, Rongqing Zhou, 2014 .