Pan Zhen

Genetic diversity and population structure of the amylolytic yeast Saccharomycopsis fibuligera associated with Baijiu fermentation in China

F. Bai, Xuewei Wang, P. Han, 2021, Journal of Microbiology.

Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies.

Yan Xu, Shuang Chen, Lulu Wang, 2023, Food Chemistry.

Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor Baijiu

F. Bai, P. Han, Xin Zhou, 2023, Food Research International.

Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu Fermentation

F. Bai, P. Han, Junzhi Qiu, 2023, Foods.

The Influence of Seasons on the Composition of Microbial Communities and the Content of Lactic Acid during the Fermentation of Fen-Flavor Baijiu

Jianghua Li, Jian Chen, G. Du, 2022, Fermentation.