Preparation of distiller's grains porous biochar and its adsorption mechanism for methylene blue by WANG Le, CAO Chengyu, WEI Chunhui, NIU Haili, LI Chengtao

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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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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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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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Effects of Rhizopus addition on physicochemical indexes of fermented grains and flavor components of base liquor in Xiaoqu light-flavor Baijiu by WANG Ruixin, GAO Yudi, LIU Xiaomei, LI Jiajie, WANG Han, WANG Yupeng, WEI Chunhui, ZHANG Boqin, WU Xiaole, CHEN Yefu, XIAO Dongguang

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