Liqiang Zhang

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 .

Evaluating the feasibility of fermentation starter inoculated with Bacillus amyloliquefaciens for improving acetoin and tetramethylpyrazine in Baoning bran vinegar.

Chongde Wu, Rongqing Zhou, Jun Huang, 2017, International journal of food microbiology.

Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods.

Chongde Wu, Rongqing Zhou, Jun Huang, 2016, Journal of food science.

Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE

Chongde Wu, Rongqing Zhou, Jia Zheng, 2014, World journal of microbiology & biotechnology.

Characterization of Interphase Microbial Community in Luzhou-Flavored Liquor Manufacturing Pits of Various Ages by Polyphasic Detection Methods.

Chongde Wu, Rongqing Zhou, Jun Huang, 2017, Journal of microbiology and biotechnology.

Characterisation of microbial communities in Chinese liquor fermentation starters Daqu using nested PCR-DGGE

Xiaofei Ding, Chongde Wu, Chongde Wu, 2014, World Journal of Microbiology and Biotechnology.

Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou-flavor liquor by nested PCR–DGGE

Rongqing Zhou, Jia Zheng, Xiaofei Ding, 2014, World journal of microbiology & biotechnology.

Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou-flavor liquor by nested PCR–DGGE

Rongqing Zhou, Jia Zheng, Xiaofei Ding, 2013, World Journal of Microbiology and Biotechnology.