Solid-state fermentation of corn to make Chinese liquor: Effect of corn variety and dynamic microbial community variationLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62024-07-010OAAI
Blue, red and white maize as a sustainable resource for production of distilled spiritJOURNAL OF AGRICULTURE AND FOOD RESEARCHIF6.22023-12-013OAAI
Solid-state fermentation of grain sorghum to produce Chinese liquor: Effect of grain properties and fermenting cultureJOURNAL OF CEREAL SCIENCEIF3.72023-11-019PRE
Production of distilled spirits using grain sorghum through liquid fermentationJOURNAL OF AGRICULTURE AND FOOD RESEARCHIF6.22022-09-0110OAAI
Comparative evaluation of physicochemical and fermentative responses of three sorghum varieties from dryland and irrigated land and the properties of proteins from distillers' grainsJOURNAL OF CEREAL SCIENCEIF3.72022-03-015OAAI
Technoeconomic Analysis of Multiple-Stream Ethanol and Lignin Production from Lignocellulosic Biomass: Insights into the Chemical Selection and Process Integration木质纤维素生物质多流乙醇和木质素生产的技术经济分析: 对化学选择和过程集成的见解ACS SUSTAINABLE CHEMISTRY & ENGINEERINGIF7.32021-09-2920PREAI