Qingchun Luo

Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China.

Kaizheng Zhang, Jiangang Yang, Xinzhi Cao, 2019, Food chemistry.

Comparison between Bacterial Diversity of Aged and Aging Pit Mud from Luzhou-flavor Liquor Distillery

Chaolan Liu, Zhengyun Wu, Wenxue Zhang, 2014 .

Monitoring of the prokaryotic diversity in pit mud from a Luzhou‐flavour liquor distillery and evaluation of two predominant archaea using qPCR assays

Kaizheng Zhang, Chaolan Liu, J. Zhang, 2014 .

An Alternative Semianalytical/Analytical Solution to Field-to-Wire Coupling in an Electrically Large Cavity

Changjun Liu, Xiang Zhao, K. Huang, 2012, IEEE Transactions on Electromagnetic Compatibility.

Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou-flavour liquor by combined PCR-DGGE and quantitative PCR assay.

Huipeng Liang, Chaolan Liu, Zhengyun Wu, 2015, Journal of the science of food and agriculture.

Comparison of bacterial community in matured and degenerated pit mud from Chinese Luzhou‐flavour liquor distillery in different regions

Huipeng Liang, Zhengyun Wu, Angel Zhang, 2016 .

Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu

Dong Zhao, Qingchun Luo, Jia Zheng, 2023, Antonie van Leeuwenhoek.