Study on the effect of Polygonum lapathifolium on the quality of Luzhou-flavor Fuqu by LI Rong, WEI Chunhui, HUANG Zhiguo, YING Chao, ZENG Bo, REN Zhiqing

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Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu by LIU Xiao, HUANG Zhiguo, WEI Chunhui, REN Zhiqiang, XIE Jun, DENG Jie

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VSC-HVDC System Based on Multi-converters and Its Experimental Research by DENG Ming, JING Huabing, HUANG Zhiguo, BI Jinrong, ZHANG Zhuo, HE Bojun

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Research progress on the effect of non-Saccharomyces yeasts on wine flavor by ZHANG Qingwen, DENG Jie, YANG Yikun, WEI Chunhui, REN Zhiqiang, HUANG Zhiguo

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Optimization of preparation process of mixed-strain Fuqu and its application in light-flavor Baijiu production by HUANG Zhiguo, LIU Chuanyu, LI Yanzhong, WEI Chunhui, REN Zhiqiang, DENG Jie

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Construction of Wanmai-Qu solid-state fermentation system with aroma-producing yeast and its growth kinetic by HUANG Zhiguo, ZHANG Qingwen, ZHENG Ruoxin, ZENG Bo, REN Zhiqiang, DENG Jie, XIE Jun

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Correlation analysis between microbial communities and physicochemical indicators during low-salt solid-state fermentation of soy sauce in Deyang by FANG Yang, WEI Chunhui, HUANG Zhiguo, YI Bin, YU Xuechun, JIANG Zhongmi, JIANG Zhonglu, LEI Yong, AO Zonghua

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