Wenchao Cai

5PUBLICATIONS
3CO-AUTHORS
Microbial ecologyChinese languagesCheminformatics and quantitative structure-activity relationshipsTe horakai me ngā kai o te Māori (Māori diet and nutrition)Beverage chemistry and beverage sensory science
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Publications (5)

|Sep 27, 2025
Exploration of Core Microorganisms and Synthetic Microbial Communities in Low-Temperature Daqu.

Panpan Chen, Dongsheng Zhang, Johane Johari Mkunga

|May 10, 2024
Comparative analysis of sensory features, microbial diversity, and their correlations in light-flavor Daqu from different regions.

Fanshu Xiang, Wenchao Cai, Zhuang Guo

|Apr 08, 2022
Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis.

Wenchao Cai, Yurong Wang, Wenping Wang

|Feb 18, 2021
Analysis of microbial diversity and functional differences in different types of high-temperature Daqu.

Yurong Wang, Wenchao Cai, Wenping Wang

|Sep 30, 2020
Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine.

Wenchao Cai, Fengxian Tang, Chunhui Shan

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Frequent Collaborators

1 joint publications

Zhuang Guo

1 joint publications

Fanshu Xiang

1 joint publications

Panpan Chen