baijiu Wuliangye
Selected indexed studies
- Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model. (NPJ Sci Food, 2022) [PMID:36470888]
- Wuliangye strong aroma baijiu promotes intestinal homeostasis by improving gut microbiota and regulating intestinal stem cell proliferation and differentiation. (J Sci Food Agric, 2024) [PMID:38760970]
- Volatile Analysis of Wuliangye Baijiu by LiChrolut EN SPE Fractionation Coupled with Comprehensive GC×GC-TOFMS. (Molecules, 2022) [PMID:35209103]
_Worker-drafted node — pending editorial review._
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- Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model. (2022) pubmed
- Wuliangye strong aroma baijiu promotes intestinal homeostasis by improving gut microbiota and regulating intestinal stem cell proliferation and differentiation. (2024) pubmed
- Volatile Analysis of Wuliangye Baijiu by LiChrolut EN SPE Fractionation Coupled with Comprehensive GC×GC-TOFMS. (2022) pubmed
- Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu. (2023) pubmed
- Tandem Solid-Phase Extraction Columns for Simultaneous Aroma Extraction and Fractionation of Wuliangye and Other Baijiu. (2021) pubmed
- Moniliella aeria sp. nov., a novel yeast isolated from the air of a Wuliangye baijiu-making workshop. (2022) pubmed
- Systematic analysis of Baobaoqu fermentation starter for Wuliangye Baijiu by the combination of metagenomics and metabolomics. (2022) pubmed
- Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing. (2022) pubmed
- Bacillus multifaciens sp. nov., a Crucial and Highly-Active Flavor and Protease Producer Isolated from the qu-Starter of Chinese Wuliangye Baijiu. (2025) pubmed
- Distribution and function of dominant yeast species in the fermentation of strong-flavor baijiu. (2021) pubmed