Skip to main content

2 Result(s)

within Feiyan Mou Remove this filter

and

  1. No Access

    Article

    Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China

    Daqu is of great significance to the brewing process of Baijiu, and there are variations in the light-flavor Baijiu Daqu in different regions. However, few studies have been conducted on light-flavor Daqu from th...

    Qi Yu, Feiyan Mou, Junwen **ao, Cheng Zhan… in World Journal of Microbiology and Biotechn… (2023)

  2. No Access

    Article

    The ester production capacity of Pichia kudriavzevii based on functional annotation of genes

    Esters were identified as the primary volatile flavor compounds in Chinese Baijiu, exerting a significant influence on its quality and aroma. This study focused on the yeast strain Pichia kudriavzevii, renowned f...

    Junwen **ao, Feiyan Mou, Wending Mao… in World Journal of Microbiology and Biotechn… (2023)