Weiwei Li
7PUBLICATIONS
2CO-AUTHORS
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Publications (7)
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|Mar 13, 2024
Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region.Weiwei Li, Hui Zhang, Runnan Wang
|Feb 25, 2023
Three Molecular Modification Strategies to Improve the Thermostability of Xylanase XynA from Streptomyces rameus L2001.Weijia Zhu, Liqin Qin, Youqiang Xu
|Feb 11, 2023
Simulated Fermentation of Strong-Flavor Baijiu through Functional Microbial Combination to Realize the Stable Synthesis of Important Flavor Chemicals.Youqiang Xu, Mengqin Wu, Dong Zhao
|Jan 21, 2023
Correlational Analysis of the Physicochemical Indexes, Volatile Flavor Components, and Microbial Communities of High-Temperature Daqu in the Northern Region of China.Zemin Pang, Weiwei Li, Jing Hao
|Jan 08, 2023
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu.Yuhan Lu, Chengnan Zhang, He Zhao
|Dec 23, 2022
Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast.Bingqian Ni, Weiwei Li, Kiren Ifrah
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