Shaobin Gu

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

Changes and correlation of microorganism and flavor substances during persimmon vinegar fermentation

Unraveling the correlations between bacterial diversity, physicochemical properties and bacterial community succession during the fermentation of traditional Chinese strong-flavor Daqu