Chen, Xiaolong
Wang, Xianfeng
Cao, Gaihua
Wu, Yawen
Luo, Huibo
Ji, Zhong
Shen, Caihong
Huo, Danqun
Hou, Changjun
Funding for this research was provided by:
National Natural Science Foundation of China (81772290, 81271930)
Graduate Scientific Research and Innovation Foundation of Chongqing, China (CYB19041)
Fundamental Research Funds for the Central Universities (2019CDYGZD007, 2020CDCGSW052)
Chongqing Science and Technology Commission (CSTC2018jcyjAX0062)
Strong-flavor Baijiu Solid-state Fermentation Key Laboratory of China light industry (2019JJ002)
Chongqing Graduate Tutor Team Construction Project
Analytical and Testing Center of Chongqing University
Brew Microorganisms Technology and Application of Key Laboratory Project in Sichuan Province (NJ2018-01)
Chongqing University’s large equipment
Article History
Received: 9 May 2020
Accepted: 21 September 2020
First Online: 9 October 2020
Compliance with ethical standards
:
: The authors declare that they have no conflict of interests.
: This article does not contain any studies with human participants or animals performed by any of the authors.
: Informed consent was obtained from all individual participants included in the study.