Microbial communities and their correlation with flavor compound formation during the mechanized production of light-flavor BaijiuLujun Luo, Feng‐Yan Bai, Pei‐Jie Han et al.|Food Research International|2023Cited by 60
Microbial Community Affects Daqu Quality and the Production of Ethanol and Flavor Compounds in Baijiu FermentationPei‐Jie Han, Feng‐Yan Bai, Ying Han et al.|Foods|2023Cited by 53
Adaptive Gene Content and Allele Distribution Variations in the Wild and Domesticated Populations of Saccharomyces cerevisiaeDayong Han, Feng‐Yan Bai, Karl Rumbold et al.|Frontiers in Microbiology|2021Cited by 41
Genetic diversity and population structure of the amylolytic yeast Saccharomycopsis fibuligera associated with Baijiu fermentation in ChinaJuwei Wang, Feng‐Yan Bai, Pei‐Jie Han et al.|The Journal of Microbiology|2021Cited by 30
Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentationFeng‐Yan Bai, Pei‐Jie Han, Dayong Han et al.|Current Research in Food Science|2024Cited by 25