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Discrimination of Luzhou -flavoured fresh raw liquor distilled from Zaopei fermented in new, trend to-be aged and aged pit mud based on their aroma and flavour compounds
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jib.132openalex-snapshot
Monitoring of the prokaryotic diversity in pit mud from aLuzhou-flavourliquor distillery and evaluation of two predominant archaea using qPCR assays
inferredcites →https://doi.org/10.1002/jib.52openalex-snapshot
Microbial community structure of pit mud in a Chinese strong aromatic liquor fermentation pit
inferredcites →https://doi.org/10.1002/jsfa.3215openalex-snapshot
Unsupervised classification methods in food sciences: discussion and outlook
inferredcites →https://doi.org/10.1002/jsfa.7013openalex-snapshot
Analysis of the bacterial community in aged and aging pit mud of Chinese Luzhou‐flavour liquor by combined PCR‐DGGE and quantitative PCR assay
inferredcites →https://doi.org/10.1007/s10295-013-1390-3openalex-snapshot
Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1
inferredcites →https://doi.org/10.1007/s11274-009-0067-6openalex-snapshot
Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing
inferredcites →https://doi.org/10.1016/j.biortech.2010.07.056openalex-snapshot
Caproate formation in mixed-culture fermentative hydrogen production
inferredcites →https://doi.org/10.1016/j.foodchem.2015.01.023openalex-snapshot
Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods
inferredcites →https://doi.org/10.1016/j.foodres.2013.12.011openalex-snapshot
Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2015.07.032openalex-snapshot
Identification and quantification of the caproic acid-producing bacterium Clostridium kluyveri in the fermentation of pit mud used for Chinese strong-aroma type liquor production
inferredcites →https://doi.org/10.1016/j.jbiotec.2016.01.003openalex-snapshot
Complete genome sequence of Clostridium butyricum JKY6D1 isolated from the pit mud of a Chinese flavor liquor-making factory
inferredcites →https://doi.org/10.1016/j.jchromb.2013.11.032openalex-snapshot
Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose
inferredcites →https://doi.org/10.1021/ac000987nopenalex-snapshot
Concepts and Preliminary Observations on the Triple-Dimensional Analysis of Complex Volatile Samples by Using GC×GC−TOFMS
inferredcites →https://doi.org/10.1021/jf051011kopenalex-snapshot
Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors
inferredcites →https://doi.org/10.1021/jf052635topenalex-snapshot
Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis
inferredcites →https://doi.org/10.1038/srep09553openalex-snapshot
Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry
inferredcites →https://doi.org/10.1080/09168451.2015.1020756openalex-snapshot
Isolation of a spontaneous cerulenin-resistant sake yeast with both high ethyl caproate-producing ability and normal checkpoint integrity
inferredcites →https://doi.org/10.3136/fstr.20.867openalex-snapshot
Comparison between Bacterial Diversity of Aged and Aging Pit Mud from Luzhou-flavor Liquor Distillery
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4644114openalex-extracted
Chemometrics Combined with Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry for the Identification of Baijiu Vintage
inferred← citeshttps://doi.org/10.1002/fsn3.2872openalex-snapshot
The microbial communities in Zaopeis, free amino acids in raw liquor, and their correlations for Wuliangye‐flavor raw liquor production
inferred← citeshttps://doi.org/10.1002/jib.588openalex-snapshot
Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year-old cellars
inferred← citeshttps://doi.org/10.1002/jsfa.11105openalex-snapshot
Analysis of the difference between aged and degenerated pit mud microbiome in fermentation cellars for Chinese Luzhou‐flavor baijiu by metatranscriptomics
inferred← citeshttps://doi.org/10.1002/mbo3.965openalex-snapshot
Characterization and discrimination of microbial community and co‐occurrence patterns in fresh and strong flavor style flue‐cured tobacco leaves
inferred← citeshttps://doi.org/10.1016/j.fbio.2026.109892openalex-snapshot
Investigating microbial communities and metabolic dynamics in jiupei from cellars of different ages: An integrated amplicon and metabolomic analysis of Mianrou-style Baijiu
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138690openalex-snapshot
Chemometrics combined with comprehensive two-dimensional gas chromatography-mass spectrometry for the identification of Baijiu vintage
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109995openalex-snapshot
Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA
inferred← citeshttps://doi.org/10.1016/j.lwt.2021.110913openalex-snapshot
Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu
inferred← citeshttps://doi.org/10.1039/d5ay01454aopenalex-snapshot
Identification of key aroma components in Rose Lujiu from different origins based on e-nose, e-tongue, GC-MS and GC-IMS
inferred← citeshttps://doi.org/10.1111/jam.13544openalex-snapshot
Use of microbial indicators combined with environmental factors coupled with metrology tools for discrimination and classification ofLuzhou-flavoured pit muds
inferred← citeshttps://doi.org/10.1556/066.2021.00190openalex-snapshot
The amino acids, bacterial communities, and their correlations in Wuliangye-flavour liquor production
inferred← citeshttps://doi.org/10.3390/foods11203273openalex-snapshot
Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis
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