Author/Creator: Xiang, Fanshu - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Xiang, Fanshu

1. Characterization of bacterial community and flavor differences of different types of Douchi. Issue 7 (18th May 2021)

Authors:: Wang, Yurong; Xiang, Fanshu; Zhang, Zhendong; Hou, Qiangchuan; Guo, Zhuang
Journal:: Food science & nutrition
Issue:: Volume 9:Issue 7(2021)
Page Start:: 3460
Record Type:: Journal Article
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2. Comparative analysis of the microbial community structure in light-flavor Daqu in Taiyuan and Suizhou regions, China. (1st March 2023)

Authors:: Xiang, Fanshu; Cai, Wenchao; Hou, Qiangchuan; Gai, Jianshe; Dong, Xiaoyuan; Li, Liang; Liu, Zhongjun; Tian, Xiaoju; Shan, Chunhui; Guo, Zhuang
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 177(2023)
Page Start:
Record Type:: Journal Article
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3. Comparative genomic analysis of the genus Weissella and taxonomic study of Weissella fangxianensis sp. nov., isolated from Chinese rice wine starter. Issue 4 (27th April 2023)

Authors:: Xiang, Fanshu; Dong, Yun; Cai, Wenchao; Zhao, Huijun; Liu, Huijie; Shan, Chunhui; Guo, Zhuang
Journal:: International journal of systematic and evolutionary microbiology
Issue:: Volume 73:Issue 4(2023)
Page Start:
Record Type:: Journal Article
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4. Evaluating the flavor and divergent bacterial communities in corn-based zha-chili. (April 2022)

Authors:: Guo, Zhuang; Wang, Yurong; Xiang, Fanshu; Dong, Yun; Hou, Qiangchuan; Zhang, Zhendong
Journal:: Food bioscience
Issue:: Volume 46(2022)
Page Start:
Record Type:: Journal Article
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5. High‐throughput sequencing‐based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food. Issue 12 (27th October 2020)

Authors:: Wang, Yurong; Xiang, Fanshu; Zhang, Zhendong; Hou, Qiangchuan; Guo, Zhuang
Journal:: Food science & nutrition
Issue:: Volume 8:Issue 12(2020)
Page Start:: 6612
Record Type:: Journal Article
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