研究论文
Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: Status and perspectives
Xin Huang, Jia Zheng, Kaizheng Zhang, Zongwei Qiao, Huibo Luo, Wei Zou
Yibin University Sichuan University of Science and Engineering
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逐年被引趋势
1260
1225
26
关键指标
20
被引次数 · OpenAlex
6.50
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 3%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
134
参考文献
Google Scholar 与 OpenAlex 的被引统计范围不同，数值存在差异属正常。
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学术脉络
学科主题
物理Microbial Community Ecology and Physiology
Isotope Analysis in Ecology
参考文献 134
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
被引 136Xiaolong Hu, Hai Du, Yan Xu · International Journal of Food Microbiology · 2015
Effect of different <i>Bacillus</i> strains on the profile of organic acids in a liquid culture of <i>Daqu</i>
被引 77Zheng Yan, Xiaowei Zheng, Jingyu Chen · Journal of the Institute of Brewing · 2013
Characterization of eubacterial and archaeal community diversity in the pit mud of Chinese Luzhou-flavor liquor by nested PCR–DGGE
被引 85Xiaofei Ding, Chongde Wu, Liqiang Zhang · World Journal of Microbiology and Biotechnology · 2013
此处列出前 3 条
引用本文 20
Research progress on the diversity, physiological and functional characteristics of lactic acid bacteria in the Nongxiangxing baijiu microbiome
被引 17Xin Huang, Jie Liu, Huibo Luo · Journal of Food Science · 2025
Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu
被引 15Fanghang Qiu, Weiwei Li, Ya Zhang · International Journal of Food Microbiology · 2025
Composition and metabolite patterns of caproic acid-producing bacteria during pH-mediated pitmud-Huangshui co-fermentation based on multi-database annotation
被引 8Huimin Zhang, Xunda Wang, Zhen Li · Food Chemistry · 2025
按被引量排序，此处列出前 3 条