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Liang, Zhiqing

Wang, Zhi

Shen, Xiaojuan

Chen, Ruitao

Peng, Yuansong

Cai, Yafan

Zeng, Shan

Zhuang, Wei

Yang, Jianping

Liu, Dong

Wang, Shilei

Xu, Jingliang

Ying, Hanjie

Funding for this research was provided by:

the National Engineering Research Center of Solid-state Brewing (2023HX16)

the Henan Provincial Key Technology Research and Development Program (242102110085, 242102320111)

the Zhengzhou University Graduate Student Independent Innovation Project (project number: 20240327)

the Development and application of pretreatment technology for Luzhou-flavor liquor grains (20230796A)

the Key Program for Collaborative and Innovation of Nanyang, Henan Province, China (21XTCX21001)

the National Natural Science Foundation of China (project number: 22308338)

the Key Research Project of the Higher Education Institutions of Henan Province, China (22A530010)

National Natural Science Foundation of China (52200178)

China Postdoctoral Science Foundation project (2023M741511)

Key Program of Henan Provincial Science and Technology R&D Plan Joint Fund for Cultivation of Superior Disciplines (222301420008)

Jiangsu Agriculture Science and Technology Innovation Fund (JASTIF, CX (24)1009)

Text and Data Mining valid from 2025-08-01

Version of Record valid from 2025-08-01