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Author/Creator Hou, Jianguang

1. Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type Baijiu. (1st January 2023)

Authors:
Liu, Yanbo; Li, Haideng; Dong, Shumei; Zhou, Zhou; Zhang, Zhenke; Huang, Runna; Han, Suna; Hou, Jianguang; Pan, Chunmei
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 173(2023)
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Record Type:
Journal Article
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3. Profiling the composition and metabolic activities of microbial community in fermented grain for the Chinese strong-flavor Baijiu production by using the metatranscriptome, high-throughput 16S rRNA and ITS gene sequencings. (December 2020)

Authors:
Hu, Xiaolong; Wang, Kangli; Chen, Mengen; Fan, Jianhui; Han, Suna; Hou, Jianguang; Chi, Lei; Liu, Yupeng; Wei, Tao
Journal:
Food research international
Issue:
Volume 138(2020)Part A
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Record Type:
Journal Article
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4. The role of wheat embryo globulin nutrients in improving cognitive dysfunction in AD rats. Issue 19 (1st September 2022)

Authors:
Zheng, Shuainan; Pan, Long; Hou, Jianguang; Liao, Aimei; Hou, Yinchen; Yu, Guanghai; Li, Xiaoxiao; Yuan, Yongjian; Dong, Yuqi; Zhao, Penghui; Zhang, Jie; Hu, Zheyuan; Hui, Ming; Cao, Jian; Huang, Ji-Hong
Journal:
Food & function
Issue:
Volume 13:Issue 19(2022)
Page Start:
9856
Record Type:
Journal Article
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