1. Analysis of environmental driving factors on Core Functional Community during Daqu fermentation. (July 2022) Authors: Zhu, Qi; Chen, Liangqiang; Peng, Zheng; Zhang, Qiaoling; Huang, Wanqiu; Yang, Fan; Du, Guocheng; Zhang, Juan; Wang, Li Journal: Food research international Issue: Volume 157(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process. (March 2021) Authors: Zhang, Hongxia; Wang, Li; Wang, Heyu; Yang, Fan; Chen, Liangqiang; Hao, Fei; Lv, Xibin; Du, Hai; Xu, Yan Journal: Food research international Issue: Volume 141(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome. Issue 3 (2nd July 2020) Authors: Yang, Fan; Liu, Yanfeng; Chen, Liangqiang; Li, Jianghua; Wang, Li; Du, Guocheng Journal: Food biotechnology Issue: Volume 34:Issue 3(2020) Page Start: 193 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Genome sequencing and flavor compound biosynthesis pathway analyses of Bacillus licheniformis isolated from Chinese Maotai-flavor liquor-brewing microbiome. Issue 3 (2nd July 2020) Authors: Yang, Fan; Liu, Yanfeng; Chen, Liangqiang; Li, Jianghua; Wang, Li; Du, Guocheng Journal: Food biotechnology Issue: Volume 34:Issue 3(2020) Page Start: 193 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Identification of microorganisms producing lactic acid during solid‐state fermentation of Maotai flavour liquor. Issue 1 (20th November 2018) Authors: Yang, Fan; Chen, Liangqiang; Liu, Yanfeng; Li, Jianghua; Wang, Li; Chen, Jian Journal: Journal of the Institute of Brewing Issue: Volume 125:Issue 1(2019) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making. (1st December 2015) Authors: Meng, Xing; Wu, Qun; Wang, Li; Wang, Diqiang; Chen, Liangqiang; Xu, Yan Journal: Journal of industrial microbiology & biotechnology Issue: Volume 42:Number 12(2015) Page Start: 1601 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The differences in carbohydrate utilization ability between six rounds of Sauce-flavor Daqu. (January 2023) Authors: Zhu, Qi; Chen, Liangqiang; Peng, Zheng; Zhang, Qiaoling; Huang, Wanqiu; Yang, Fan; Du, Guocheng; Zhang, Juan; Wang, Li Journal: Food research international Issue: Volume 163(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Yeasts and their importance to the flavour of traditional Chinese liquor: a review. Issue 2 (23rd January 2019) Authors: Wang, Diqiang; Chen, Liangqiang; Yang, Fan; Wang, Heyu; Wang, Li Journal: Journal of the Institute of Brewing Issue: Volume 125:Issue 2(2019) Page Start: 214 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗