Li‐Juan Chai

机构：Jiangnan University · ORCID：0000-0003-0602-6423

发表论文 68 篇 · 总被引 2283 次 · h-index 26

代表论文

• Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis (2024 · Food Chemistry · 被引 51)
• Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu (2024 · Food Bioscience · 被引 43)
• Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics (2024 · LWT · 被引 34)
• Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation (2024 · LWT · 被引 26)
• Microbial engineering for Baijiu quality enhancement: Insights and perspectives (2025 · Trends in Food Science & Technology · 被引 24)
• Lactiplantibacillus plantarum and Komagataeibacter europaeus enhance energy metabolism, acetic acid and aromatic amino acids catabolism flux in cider vinegar fermentation (2024 · LWT · 被引 24)