WS
Wang songtao
National Engineering Research Center of Solid-state Brewing, Luzhou Pinchuang Technology Co Ltd, Sichuan University, Jiangnan University, Luzhou Laojiao Co Ltd
0000-0002-6122-3721
Employment
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National Engineering Research Center of Solid-state Brewing
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Luzhou Pinchuang Technology Co Ltd
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Luzhou Laojiao Co Ltd
Education
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Sichuan University
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Jiangnan University
Projects & Funding
Projects & funding information is unavailable.
Publications (9)
- Multi-Omics Insights into Microbial Community Dynamics and Functional Shifts During Double-Round Bottom Fermentation of Strong-Flavor Baijiu Save
- Effect of Wheat Varieties and Cultivation Environments on Grain Endophytes, Microbial Communities, and Quality of Medium-High Temperature Daqu in Chinese Baijiu Save
- Artificial vs. Mechanical Daqu: Comparative Analysis of Physicochemical, Flavor, and Microbial Profiles in Chinese Baijiu Starter Cultures Save
- Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan–Northern Guizhou Region Save
- A Comprehensive Review of the Strategies to Improve Anaerobic Digestion: Their Mechanism and Digestion Performance Save
- A Comprehensive Review for Strategies to Promote Anaerobic Digestion: Focus on Their Mechanism and Digestion Performance Save
- Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu Save
- Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu Save
- Volatile Compound Abundance Correlations Provide a New Insight into Odor Balances in Sauce-Aroma Baijiu Save