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CORC

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Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine 期刊论文
FOOD MICROBIOLOGY, 2018, 卷号: 76, 页码: 487-496
作者:  Huang, Zi-Rui;  Hong, Jia-Li;  Xu, Jia-Xin;  Li, Lu;  Guo, Wei-Ling
收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21
Microstructure and mechanical properties of FeCoCrNiMn high-entropy alloy produced by mechanical alloying and vacuum hot pressing sintering 期刊论文
TRANSACTIONS OF NONFERROUS METALS SOCIETY OF CHINA, 2018, 卷号: 28, 页码: 1360-1367
作者:  Cheng, Hu;  Xie, Yan-chong;  Tang, Qun-hua;  Rao, Cong;  Dai, Pin-qiang
收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21
Screening and identification of Monacus strain with high TMP production and statistical optimization of its culture medium composition and liquid state fermentation conditions using response surface methodology (RSM) 期刊论文
BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT, 2017, 卷号: 31, 页码: 828-838
作者:  Jia, Rui-Bo;  Guo, Wei-Ling;  Zhou, Wen-Bin;  Jiang, Ya-Jun;  Zhu, Feng-Feng
收藏  |  浏览/下载：3/0  |  提交时间：2019/11/21
Development of Reverse Transcription Quantitative Real-Time PCR (RT-qPCR) Assays for Monitoring Saccharomycopsis fibuligera, Rhizopus oryzae, and Monascus purpureus During the Traditional Brewing of Hong Qu Glutinous Rice Wine 期刊论文
FOOD ANALYTICAL METHODS, 2017, 卷号: 10, 页码: 161-171
作者:  Lv, Xu-Cong;  Jia, Rui-Bo;  Chen, Jing-Hao;  Zhou, Wen-Bin;  Li, Yan
收藏  |  浏览/下载：10/0  |  提交时间：2019/11/21
Evaluation of different PCR primers for denaturing gradient gel electrophoresis (DGGE) analysis of fungal community structure in traditional fermentation starters used for Hong Qu glutinous rice wine 期刊论文
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2017, 卷号: 255, 页码: 58-65
作者:  Lv, Xu-Cong;  Jiang, Ya-Jun;  Liu, Jie;  Guo, Wei-Ling;  Liu, Zhi-Bin
收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21
Development of propidium monoazide combined with real-time quantitative PCR (PMA-qPCR) assays to quantify viable dominant microorganisms responsible for the traditional brewing of Hong Qu glutinous rice wine 期刊论文
FOOD CONTROL, 2016, 卷号: 66, 页码: 69-78
作者:  Lv, Xu-Cong;  Li, Yan;  Qiu, Wan-Wei;  Wu, Xiao-Qi;  Xu, Bing-Xin
收藏  |  浏览/下载：8/0  |  提交时间：2019/11/21
Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods 期刊论文
FOOD CONTROL, 2015, 卷号: 54, 页码: 231-239
作者:  Lv, Xu-Cong;  Cai, Qi-Qi;  Ke, Xin-Xin;  Chen, Fang;  Rao, Ping-Fan
收藏  |  浏览/下载：8/0  |  提交时间：2019/11/21
Microbial community structure and dynamics during the traditional brewing of Fuzhou Hong Qu glutinous rice wine as determined by culture-dependent and culture-independent techniques 期刊论文
FOOD CONTROL, 2015, 卷号: 57, 页码: 216-224
作者:  Lv, Xu-Cong;  Chen, Zhi-Chao;  Jia, Rui-Bo;  Liu, Zhi-Bin;  Zhang, Wen
收藏  |  浏览/下载：8/0  |  提交时间：2019/11/21
Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods 期刊论文
FOOD CONTROL, 2013, 卷号: 34, 页码: 300-306
作者:  Lv, Xu-Cong;  Huang, Ruo-Lan;  Chen, Fang;  Zhang, Wen;  Rao, Ping-Fan
收藏  |  浏览/下载：7/0  |  提交时间：2019/11/21
Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing, revealed by culture-dependent and culture-independent methods 期刊论文
FOOD CONTROL, 2013, 卷号: 34, 页码: 183-190
作者:  Lv, Xu-Cong;  Huang, Xiao-Lan;  Zhang, Wen;  Rao, Ping-Fan;  Ni, Li
收藏  |  浏览/下载：8/0  |  提交时间：2019/11/21

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