Fuqiang Li

The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production.

Ruijie Tian, Xiaolong Hu, Kangli Wang, 2021, Food research international.

Phenotypic diversity of the big seed type subcollection of wild soybean (Glycine soja Sieb. et Zucc.) in China

Ke-jing Wang, Xianghua Li, Fuqiang Li, 2008, Genetic Resources and Crop Evolution.