Guangqian Liu

Reclassification of Olsenella gallinarum as Thermophilibacter gallinarum comb. nov. and description of Thermophilibacter immobilis sp. nov., isolated from the mud in a fermentation cellar used for the production of Chinese Luzhou-flavour Baijiu.

Y. Zhang, Songtao Wang, C. Shen, 2021, International journal of systematic and evolutionary microbiology.

Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

Wenhao Chen, K. Lou, Songtao Wang, 2021, PloS one.

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

Jianlong Li, K. Lou, Yuting Wang, 2023, Molecules.

Machine learning based age-authentication assisted by chemo-kinetics: Case study of strong-flavor Chinese Baijiu.

Zhenghong Xu, Zhen-Ming Lu, Xiaojuan Zhang, 2023, Food research international.

Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu

Zhenghong Xu, Xiaojuan Zhang, Songtao Wang, 2022, Foods.