Li, Jiawei
Liu, Xiaofang http://orcid.org/0000-0001-8575-9697
Luo, Huibo
Zhao, Dong
Zhang, Jing
Qiao, Cailin
Ma, Yi
Huo, Danqun
Hou, Changjun
Funding for this research was provided by:
National Natural Science Foundation of China (NO. 31171684)
The State Administration for Market Regulation Science and Technology Projects (2021MK093)
Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry (2021JJ001)
Key Laboratory of Brewing Molecular Engineering of China Light Industry (BME-202108)
Brew Microorganisms Technology and Applica-tion of Key Laboratory Project in Sichuan Province (NJ2020-03)
Science and technology research program of Chongqing Education Commission of China (KJCXZD2020006)
Article History
Received: 12 December 2021
Accepted: 15 March 2022
First Online: 10 May 2022
Declarations
:
: This article does not contain any studies with humans or animals.
: Not applicable.
: The authors declare no competing interests.