1、production of an innovative mixed qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines一种创新的混合曲(发酵发酵剂)的生产和不同的糯玉米酒的质量比较 南京农业大学 j sci food agric 2020
2、taste-active indicators and their correlation with antioxidant ability during the monascus rice vinegar solid-state fermentation process红曲霉米醋固态发酵过程中味觉活性指标及其与抗氧化能力的相关性 北京市食品科学研究院 journal of food composition and analysisvolume 104, december 2021, 104133
3、sensory characteristics of two kinds of alcoholic beverages produced with spent coffee grounds extract based on electronic senses and hs-spme-gc-ms analyses基于电子感官和hs-spme-gc-ms分析的两种用废咖啡渣提取液生产的酒饮料感官特性 海南大学食品科学与工程学院 fermentation 2021, 7(4), 254;
4、flavor characteristics of rice wine fermented with mixed starter by molds and yeast strains用霉菌和酵母菌株混合发酵剂发酵米酒的风味特征 上海工程学院香精香料技术学院