Shenxi Chen

2PUBLICATIONS
1CO-AUTHORS
Food chemistry and food sensory scienceFood technology
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Publications (2)

|Oct 29, 2025
Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor <i>Daqu</i>.

Youwei Chen, Limei Zou, Luyao Wang

|Nov 24, 2021
Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks.

Jie Tang, Yuancai Liu, Bin Lin

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Frequent Collaborators

1 joint publications

Weiwei Dong