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浏览/检索结果: 共4条，第1-4条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine 期刊论文 FOOD MICROBIOLOGY, 2018, 卷号: 76, 页码: 487-496 作者:  Huang, Zi-Rui;  Hong, Jia-Li;  Xu, Jia-Xin;  Li, Lu;  Guo, Wei-Ling 收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21 Traditional brewing  Wuyi Hong Qu glutinous rice wine  Core functional microbiota  High throughput sequencing  Volatile flavour   Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine 期刊论文 FOOD MICROBIOLOGY, 2018, 卷号: 69, 页码: 105-115 作者:  Liu, Zhibin;  Wang, Zhiyao;  Lv, Xucong;  Zhu, Xiaoping;  Chen, Liling 收藏  |  浏览/下载：4/0  |  提交时间：2019/11/21 High throughput sequencing  Fungal community  Monascus purpureus  Bacterial community  Volatile components  Hong Qu glutinous rice wine starter   Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods 期刊论文 FOOD CONTROL, 2015, 卷号: 54, 页码: 231-239 作者:  Lv, Xu-Cong;  Cai, Qi-Qi;  Ke, Xin-Xin;  Chen, Fang;  Rao, Ping-Fan 收藏  |  浏览/下载：8/0  |  提交时间：2019/11/21 rRNA gene clone libraries  Fungal dynamics  PCR-DGGE  Wuyi Hong Qu glutinous rice wine  Species-specific quantitative PCR   Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods 期刊论文 FOOD CONTROL, 2013, 卷号: 34, 页码: 300-306 作者:  Lv, Xu-Cong;  Huang, Ruo-Lan;  Chen, Fang;  Zhang, Wen;  Rao, Ping-Fan 收藏  |  浏览/下载：7/0  |  提交时间：2019/11/21 Bacterial dynamics  Wuyi Hong Qu glutinous rice wine  PCR-DGGE  Species-specific multiplex PCR  rRNA gene clone libraries