Yurong Wang
4PUBLICATIONS
1CO-AUTHORS
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Publications (4)
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|Jul 15, 2021
Characterization of bacterial community and flavor differences of different types of Douchi.Yurong Wang, Fanshu Xiang, Zhendong Zhang
|Dec 14, 2020
High-throughput sequencing-based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food.Yurong Wang, Fanshu Xiang, Zhendong Zhang
|Dec 07, 2020
Determination of fungal diversity of acidic gruel by using culture-dependent and independent methods.Yurong Wang, Mina She, Zhuang Guo
|Jan 03, 2020
Evaluation of the Bacterial Diversity of Inner Mongolian Acidic Gruel Using Illumina MiSeq and PCR-DGGE.Yurong Wang, Mina She, Kangling Liu
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