Search Results - "Pan, Tianquan"

Source and succession of microbial communities and tetramethylpyrazine during the brewing process of compound-flavor Baijiu by Cheng, Wei, Lan, Wei, Chen, Xuefeng, Xue, Xijia, Liang, Huipeng, Zeng, Huawei, Li, Ruilong, Pan, Tianquan, Li, Na, Yang, Hongwen

“…Pyrazines are important flavor components and healthy active components in Baijiu, which including tetramethylpyrazine (TTMP). During the brewing process, the…”
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Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu by Cheng, Wei, Chen, Xuefeng, Lan, Wei, Liu, Gengdian, Xue, Xijia, Li, Ruilong, Pan, Tianquan, Li, Na, Zhou, Duan, Chen, Xingjie

“…Introduction While the variation in physicochemical parameters, microbial communities, metabolism, composition, and the proportion of volatile components in…”
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Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu by Cheng, Wei, Chen, Xuefeng, Xue, Xijia, Lan, Wei, Zeng, Huawei, Li, Ruilong, Pan, Tianquan, Li, Na, Gong, Zilu, Yang, Hongwen

“…The microbial composition and volatile components of fermented grains (FG) and pit mud (PM) are crucial for the quality and flavor of compound-flavor baijiu…”
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Experimental Study of the Performance of Air Source Heat Pump Systems Assisted by Low-Temperature Solar-Heated Water by Wu, Jinshun, Chen, Chao, Pan, Song, Wei, Jun, Pan, Tianquan, Wei, Yixuan, Wang, Yunmo, Wang, Xinru, Su, Jiale

“…Due to the low temperatures, the heating efficiency of air source heat pump systems during the winter is very low. To address this problem, a low-temperature…”
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Comparative Analysis of Microbial Community between Mechanized and Traditional Stack Fermentation of Fermented Grains for Fuhexiangxing Baijiu by CHENG Wei, CHEN Xuefeng, CHEN Xingjie, ZHOU Duan, LI Na, PAN Tianquan, XUE Xijia

“…High-throughput sequencing technology was used to analyze the microbial community of fermented grains for Fuhexiangxing baijiu during mechanized and…”
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复合香型白酒粮醅机械化和传统堆积发酵过程中微生物群落结构的对比分析 by 程伟, 陈雪峰, 陈兴杰, 周端, 李娜, 潘天全, 薛锡佳

“…TS261.1%TS262.3;…”
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