| Authors: |
Liu QR; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, Sichuan, China. Electronic address: qingruliu@xhu.edu.cn., Zhang SH; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China., Zhu ZJ; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China., Luo J; Chengdu Shuzhiyuan of Liquor Co., Ltd, Chengdu 611335, China., Xiang L; Luzhou Pinchuang Technology Co., Ltd., Luzhou 646000, China., Xiang YH; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Shandong Qiaoxifu Food Group Co., Ltd, Zibo 255000, China., Wang ST; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Zhang WW; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China., Liu QQ; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, Sichuan, China., Huang T; School of Brewing Engineering, Moutai Institute, Renhuai 564507, China., Xu ZH; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China., Yuan YJ; School of Food and Bio-engineering, Xihua University, Chengdu 610039, Sichuan, China; Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, Sichuan, China. Electronic address: yjyuan@xhu.edu.cn. |
