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Study on Primary Influencing Factors of Flavor Components Produced by Bacillus sp. Isolated from Black Part of Maotai Daqu 期刊论文
IOP Conference Series: Earth and Environmental Science, 2020, 卷号: 512, 期号: 1, 页码: 012065
Authors:  Hui Li;  Yang Qu;  Wenjie Tian;  Xiaoqing Wang;  Ben Shi;  Yuan Tang;  Hongyu Zhou;  Yuhe Bai;  Lina Cao;  Qi Dong;  Xinrui Liu;  Shuting Tian;  Lin Qu;  Xiuze Li;  Lingfan Yue
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干旱对番茄幼苗光合和某些生理指标的影响 期刊论文
广西植物, 2016, 期号: 3, 页码: 干旱对番茄幼苗光合和某些生理指标的影响
Authors:  刘汉玄;  吴沿友;  孙卫红;  邢德科;  赵宽;  李敬杰
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干旱胁迫  抗氧化酶  碳酸酐酶  光合作用  番茄  
Bacterial diversity in the central black component of Maotai Daqu and its flavor analysis 期刊论文
Annals of Microbiology, 2014, 卷号: 64, 期号: 4, 页码: 1659-1669
Authors:  Hui Li;  Bin Lian;  Yuanhuai Ding
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Central Black Component Of Maotai Daqu  Bacterial Diversity  Culturable Flavor-producing Bacteria  Flavor Components  Mixed Solid-fermentation