Insights into microbial communities and metabolic profiles in the traditional production of the two representative Hongqu rice wines fermented with Gutian Qu and Wuyi Qu based on single-molecule real-time sequencing von Chen, Guimei, Li, Wenlong, Yang, Ziyi, Liang, Zihua, Chen, Shiyun, Qiu, Yijian, Lv, Xucong, Ai, Lianzhong, Ni, Li

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Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu von Liang, Zihua, Chen, Shiyun, Wang, Hao, Wu, Qi, Guo, Weiling, Ni, Li, Lv, Xucong

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Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine von Liu, Zhibin, Wang, Zhiyao, Lv, Xucong, Zhu, Xiaoping, Chen, Liling, Ni, Li

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Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods von Lv, Xu-Cong, Cai, Qi-Qi, Ke, Xin-Xin, Chen, Fang, Rao, Ping-Fan, Ni, Li

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Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine von Huang, Zi-Rui, Hong, Jia-Li, Xu, Jia-Xin, Li, Lu, Guo, Wei-Ling, Pan, Yu-Yang, Chen, Shao-Jun, Bai, Wei-Dong, Rao, Ping-Fan, Ni, Li, Zhao, Li-Na, Liu, Bin, Lv, Xu-Cong

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Microbial communities and amino acids during the fermentation of Wuyi Hong Qu Huangjiu von Liang, Zhangcheng, Su, Hao, Lin, Xiaozi, He, Zhigang, Li, Weixin, Deng, Donglian

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Natural products for Gut-X axis: pharmacology, toxicology and microbiology in mycotoxin-caused diseases von Li, Kaiqi, Wang, Shiqi, Qu, Wuyi, Ahmed, Abdelkareem A, Enneb, Wael, Obeidat, Mohammad Diya', Liu, Hao-Yu, Dessie, Tadelle, Kim, In Ho, Adam, Saber Y, Cai, Demin

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Bacterial community dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine as determined by culture-independent methods von Lv, Xu-Cong, Huang, Ruo-Lan, Chen, Fang, Zhang, Wen, Rao, Ping-Fan, Ni, Li

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Depression-Related Brain Connectivity Analyzed by EEG Event-Related Phase Synchrony Measure von Li, Yuezhi, Kang, Cheng, Qu, Xingda, Zhou, Yunfei, Wang, Wuyi, Hu, Yong

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Comparison of microbial communities and amino acid metabolites in different traditional fermentation starters used during the fermentation of Hong Qu glutinous rice wine von Liang, Zhang-Cheng, Lin, Xiao-Zi, He, Zhi-Gang, Su, Hao, Li, Wei-Xin, Guo, Qi-Qi

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Wuyi jiu qu zhi : shi san juan.,武夷九曲志 : 十三卷 / 王草堂編輯 : v.1-5

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武夷茶区茶园土壤养分状况及其对茶叶品质成分的影响 von 周志, 刘扬, 张黎明, 许锐能, 孙丽莉, 廖红

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Circular drop manhole residence time reduction by appropriate jet-breaker dimensions von Hasheminejad, Seyedreza, Dolatshah, Azam, Wan, Wuyi

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读史辨曲之《五一纪念歌》 von 商树利, 卢欢欢

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以人为本 共建和谐家园——记荣获2009年度天津市东丽区“五一”劳动奖状先进单位的东丽区赵北小学

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平凡的人生 执著的追求——记荣获2009年度天津市东丽区“五一”劳动奖章先进个人称号的东丽区华明街胡张庄主任杨宝玲

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敢于创新 做尊重科学的领头人——记荣获2009年度天津市东丽区“五一”劳动奖章先进个人称号的东丽区中医医院院长董广星

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纪念碑式的山水画风——吴彬《武夷九曲图》研究 von 姚莉芳

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Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters von Chen, Guimei, Yuan, Yujie, Tang, Suwen, Yang, Ziyi, Wu, Qi, Liang, Zihua, Chen, Shiyun, Li, Wenlong, Lv, Xucong, Ni, Li

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长沙市五一片区慢行交通系统规划研究 von 张思祎

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