| scholarly article | Q13442814 |
| P2093 | author name string | Dong Zhao | |
| Yuhong Huang | |||
| Hai Zhao | |||
| Yang Fang | |||
| Hui He | |||
| Dayu Liu | |||
| Kaize He | |||
| Mengjun Huang | |||
| Yanling Jin | |||
| Zhuolin Yi | |||
| Huibo Luo | |||
| P2860 | cites work | Mapping and quantifying mammalian transcriptomes by RNA-Seq | Q22122035 |
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| P407 | language of work or name | English | Q1860 |
| P921 | main subject | microbial community | Q131575393 |
| P304 | page(s) | 1747 | |
| P577 | publication date | 2017-09-12 | |
| P1433 | published in | Frontiers in Microbiology | Q27723481 |
| P1476 | title | Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter | |
| P478 | volume | 8 |
| Q50320583 | Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starter. |
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| Q57490118 | Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation |
| Q89721631 | Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production |
| Q64102390 | Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics |
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