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L

Li Wang

Kweichow Moutai Group

H指数:6

被引数:274

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Temperature-driven deterministic-dominated microbial assembly underpins seasonal divergence in Baijiu high-temperature Daqu

温度驱动的确定性主导的微生物组装是白酒高温大曲季节性分化的基础。

Food Bioscience

IF5.9

2025-11-200

PRE

Cooperative interaction between Pediococcus and Bacillus communities as a key factor in the high-temperature Thermal differentiation of Daqu

FOOD BIOSCIENCE

IF5.9

2024-12-010

PRE

Experimental and mechanism study on enhanced leaching of indium from waste indium tin oxide targets

JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING

IF7.2

2024-12-010

PRE

Microbiome dynamics and environment driving factors throughout pit fermentation of Jiang-flavor Baijiu : A multi-omics study

姜味白酒窖池发酵过程中微生物组动力学及环境驱动因素的多组学研究

FOOD BIOSCIENCE

IF5.9

2024-08-014

PRE

Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process

BIORESOURCE TECHNOLOGY

IF9

2024-07-013

PRE

Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu

IF9.8

2023-11-0114

PRE

Non-gene-editing microbiome engineering of spontaneous food fermentation microbiota-Limitation control, design control, and integration

自发食品发酵微生物群的非基因编辑微生物组工程-限制控制，设计控制和整合

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-03-0715

PRE

Research trends in Jiang-flavor baijiu fermentation: From fermentation microecology to environmental ecology

江香型白酒发酵研究动态: 从发酵微生态到环境生态

JOURNAL OF FOOD SCIENCE

IF3.4

2022-03-1156

OA