Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine

Overview of attention for article published in Frontiers in Microbiology, May 2021

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Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus

Article in Food Bioscience (June 2024)

Metabolomics and HS-SPME-GC–MS-based analysis of quality succession patterns and flavor characteristics changes during the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine

Article in Food Research International (March 2024)

Quantifying High-Temperature-Induced Injury in Nanfeng Tangerine Plants: Insights from Photosynthetic and Biochemical Mechanisms

Article in Agronomy (March 2024)

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