Qisheng Zhang

Effect of non-core microbes on the key odorants of paocai

Wen Zhang, L. Yin, Jiayi Li, 2022, LWT.

Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable

Wen Zhang, Jiayi Li, Yao Tang, 2022, LWT.

Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai.

Wen Zhang, Yuanlong Chi, Dongdong Wang, 2022, International journal of food microbiology.

Developing new sacchariferous starters for liquor production based on functional strains isolated from the pits of several famous Luzhou-flavor liquor brewers.

Cheng-Li Hu, Zhengyun Wu, Zhong-hua Liu, 2009 .

Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing

Zhengyun Wu, He Li, Wenxue Zhang, 2009 .

Design and Operation of an Artificial Pit for the Fermentation of Chinese Liquor

Yuan Yue, Zhong-hua Liu, Rui Yang, 2007 .