Yu-Qi Chen, Yu-Yan Zhao, Jian-Ping Yang, Shan Zeng, Cen Li, Xiang-Yong Zeng, La-Ping He, Shun-Bo Zhang, Shu-Yi Qiu, Yan Yan (2026). Multidimensional evaluation of three types of the traditional Chinese fermented soybean products (Douchi): sensory characteristics, physicochemistry, volatile compounds, and amino acids. Journal of Food Measurement & Characterization.DOI
Shuai Li, Liang Yang, Hai Du, Shu-Yi Qiu, Yan Xu (2026). Rare microbial taxa as potential drivers of yield variation in sauce-flavor baijiu fermentation: Insights from microecology and machine learning. Journal of food microbiology.DOI
Zhanyan Zhang, Chunxiao Wang, Cheng Wu, Yuxuan Zhang, Qi-Ming Wang, Angxin Song, Yuan-Gen Wu, Shuyi Qiu (2026). Polymorphism exploration of Schizosaccharomyces japonicus strains based on single nucleotide polymorphism and phenotypic analysis. Food microbiology.DOI
甘红灵，Guichun Huang，Lin Zhang，Lanyan Cen，Yifeng Dai，Shuyi Qiu，Xiaodan Wang，Chaoyang Wei (2026). Impact of Inoculation Strategy on Dendrobium nobile Lindl. Rice Wine Quality Through the Use of Saccharomyces cerevisiae FBKL2.8022 and Wickerhamomyces anomalus FBKL2.8023. Food Science & Nutrition.DOI
Kejia Wang, Dongya Zhang, Ke Shen, Qiu Yun, Bin Deng, Jianli Zhou, Shuyi Qiu (2026). Multi-omics characterization of new and aged Daqu reveals region-specific microbial succession and metabolic signatures in Maotai-flavor liquor fermentation. Microbiology Spectrum.DOI
Xuexue Rao, Meiyan Li, Linling Li, Quan Yuan, Xiaodan Wang, Wentao Cao, Shuyi Qiu, Xiaoye Luo (2026). Applications of multiomics technologies to thermotolerant yeasts in industrial fermentation. International Journal of Food Microbiology.DOI
Xuanchen Li, Xin Yang, Mian Wang, Shuangping Liu, Yuena Luo, Shuyi Qiu, Yinyin Wu, Wangni Meng, Jian Mao, Jianli Zhou, Wenyong Lou (2026). Valorization of sauce-flavored Baijiu wastewater as a nutrient medium for enhanced production of γ-aminobutyric acid by Monascus purpureus. Journal of Environmental Management.DOI
Yunxia Yang, Fengshuang Pan, Jianmeng Zhu, Ming Jiang, Chunhui Wei, Xuelian Huang, Xiangyong Zeng, Xia Liao, Wenying Fang, Shuyi Qiu, Dounan Li (2026). Multidimensional analysis of the microbiota and fermentation quality of High-temperature Daqu from six distilleries in Guizhou Province. Food Bioscience.DOI
Shuai Li, Yueran Han, Li Wang, Ya Zhang, Fan Wang, Youming Ou, Hao-Ying Li, Liang Yang, Shu-Yi Qiu, Jun Lu (2025). Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu. Food Chemistry.DOI
Shuai Li, Yueran Han, Ming Yan, Shu-Yi Qiu, Jun Lu (2025). Machine Learning and Multi-Omics Integration to Reveal Biomarkers and Microbial Community Assembly Differences in Abnormal Stacking Fermentation of Sauce-Flavor Baijiu. Foods.DOI
Hongyan Ao, Cui Tang, Yinghui Lu, Yi Zhang, La-Ping He, Shu-Yi Qiu, Yan Yan, Cen Li (2025). Characterization of physicochemical properties, sensory characteristics, and volatile compounds with a special focus on the terpene profile of commercial Chinese kiwifruit wines. Journal of Food Composition and Analysis.DOI
Qi-Ling Chen, Chunxiao Wang, Zhanyan Zhang, Zhang Yang, Wen-Ya Zhou, Jiaojiao He, Angxin Song, Yuan-Gen Wu, Shuyi Qiu, Li-Zhen Han (2025). Targeting indigenous Schizosaccharomyces japonicus for genotype exploration and organic acid degradation analysis. Frontiers in Microbiology.DOI
Xiaohui Yuan, Ting-Ting Tu, Yu-Heng Mao, Yanchun Wang, Meng-Qi Huang, Lei Wang, You Luo, Chunxiao Wang, Shuyi Qiu, Bin- Deng, Ang-Xin Song (2025). Characterization and bifidogenic effects of a low-molecular weight polysaccharide isolated from a Chinese herb, Polygonatum kingianum Coll. et Hemsl (Huangjing) rhizome. Carbohydrate Polymers.DOI
Jiana Tan, Lin Zhang, Lanyan Cen, Yifeng Dai, Shuyi Qiu, Xiangyong Zeng, Xiaodan Wang, Chaoyang Wei (2025). Metabolomics‐based analysis of the regulatory effects of Dendrobium nobile Lindl. on key bioactive metabolites during rice wine fermentation. Journal of the Science of Food and Agriculture.DOI
Xuanchen Li, Xin Yang, Yuena Luo, Hexia Ding, Peng Xu, Shuyi Qiu, Yuangen Wu, Wangni Meng, Jianli Zhou, Xiaobo Liu (2025). Dynamics of microbial community and secondary pollutants in bioaerosols during the fermentation of Daqu. Journal of Cleaner Production.DOI
Chengxia Yu, Jianmeng Zhu, Jiajie Chen, Wenbin Yu, Chao Wang, Shasha Gu, Dejian Huang, Lulu Pu, Shuyi Qiu, Yifeng Dai (2025). (R)-Ethyl lactate is an important contributor to fruity flavor of Baijiu as revealed by chiral GC–MS and sensory evaluation. Food Chemistry X.DOI
Cen Li, Liguo Yin, Wenyou Zhu, Maliya Luo, Mingxin Zou, Yongjiang Song, Yalin Zhang, Shuyi Qiu, Xiangyong Zeng, Yan Yan (2025). Characterization of Xiaoqu Qingxiangxing Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission experiments. Food Chemistry X.DOI
Qingrui Xu, Yiyi Lv, Xiaohui Yuan, Guichun Huang, Zhongxia Guo, Jiana Tan, Shuyi Qiu, Xiaodan Wang, Chaoyang Wei (2025). Simulated Gastrointestinal Digestion and In Vitro Fecal Fermentation of Purified Pyracantha fortuneana (Maxim.) Li Fruit Pectin. Foods.DOI
Mingmei Zhong, Zhenchun Sun, Chunhui Wei, Haojie Tian, Maoqiang Liu, Xiangyong Zeng, Kunli Jin, Yunxia Yang, Xia Liao, Shuyi Qiu, Dounan Li (2025). Analysis on the differences in genome and metabolic profile of Thermoactinomycetaceae from different Jiang-flavored Daqu niches. Food Bioscience.DOI
Ting-Ting Tu, Xiaohui Yuan, Yu-Heng Mao, Yanchun Wang, Zheng-Hao Chen, Lei Wang, You Luo, Chunxiao Wang, Shuyi Qiu, Ang-Xin Song (2025). Characterization of two pectic polysaccharides from Rosa roxburghii Tratt fruit and their protection on Bifidobacterium against antibiotic damage. Food Bioscience.DOI
Mingmei Zhong, Zhenchun Sun, Chunhui Wei, Bertrand Muhoza, Haojie Tian, Maoqiang Liu, Shuyi Qiu, Dounan Li (2025). The family Thermoactinomycetaceae: an emerging microbial resource with high application value. Frontiers in Microbiology.DOI
Shuai Li, Tao Li, Yueran Han, Pei Yan, Guo-Hui Li, Tingting Ren, Ming Yan, Jun Lu, Shu-Yi Qiu (2024). Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening. Food Chemistry: X.DOI
Yan Yan, Ming-Xin Zou, Cui Tang, Hongyan Ao, La-Ping He, Shu-Yi Qiu, Cen Li (2024). The insights into sour flavor and organic acids in alcoholic beverages. Food Chemistry.DOI
Xiangyong Zeng, Tao Li, Wentao Cao, Chaoyang Wei, Dounan Li, Shuyi Qiu (2024). Proposal of a Novel Standard for Determining the Aging Period of High-Temperature Daqu Based on the Species-Level Bacterial Composition Through PacBio Sequencing. Indian Journal of Microbiology.DOI
Zhongxia Guo, Lin Zhang, Lanyan Cen, Yifeng Dai, Shuyi Qiu, Xiangyong Zeng, Xiaodan Wang, Chaoyang Wei (2024). Effect of Dendrobium nobile Lindl. on volatile flavor substances and nonvolatile metabolites of rice wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus monocultures. Food and Bioproducts Processing.DOI
Shi Feng, Yin Qin, Shuyi Qiu, You Luo (2024). Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei. Foods.DOI
Hexia Ding, Jiekai Yang, Mai Cheng, Xuanchen Li, Maodie Zeng, Wei Yang, Qian Wu, Xiaoye Luo, Juan Zhao, Xiande Li, Shuyi Qiu, Jianli Zhou (2024). Comparative characterization of key compounds of Sauce-flavored rounded-Baijiu in northern and southern China and the potential possibility of similar quality of their combined products. Food Chemistry X.DOI
Xueli Wang, Xueting Liu, Chunmei Sun, Yanwei Cheng, Zhen Li, Shuyi Qiu, Yongguang Huang (2024). Effect of temperature on the quality and microbial community during Daocai fermentation. Food Chemistry X.DOI
Lian Li, Jia Zheng, Li Yao, Hong Wang, Yiyi Lv, Guichun Huang, Shuyi Qiu, Xiangyong Zeng, Chaoyang Wei (2024). Enzyme and Microwave Coassisted Extraction, Physicochemical Properties, and Antioxidant Activity of Polysaccharides from Baijiu Distillers' Grains. Starch - Stärke.DOI
Lian Li, Hang Chen, Guichun Huang, Yiyi Lv, Yao Li, Zhongxia Guo, Shuyi Qiu, Xiaodan Wang, Chaoyang Wei (2024). Structure of Polysaccharide from Dendrobium nobile Lindl. and Its Mode of Action on TLR4 to Exert Immunomodulatory Effects. Foods.DOI
Zheng-Hao Chen, Xiaohui Yuan, Ting-Ting Tu, Lei Wang, Yu-Heng Mao, You Luo, Shuyi Qiu, Ang-Xin Song (2024). Characterization and prebiotic potential of polysaccharides from Rosa roxburghii Tratt pomace by ultrasound-assisted extraction. International Journal of Biological Macromolecules.DOI
D.F. Xiang, Shuyi Qiu, Laping He, Chun Ji, Jiayu Chen, Yuangen Wu, Han Tao (2024). Purification, characterization of a plant esterase from red kidney bean and its feasibility for pesticide residue analysis in foods. Food Bioscience.DOI
Xueli Wang, Xueting Liu, Junqiao Long, Kaiwei Shen, Shuyi Qiu, Yu Wang, Yongguang Huang (2024). Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine. Food Bioscience.DOI
Junqiao Long, Xueli Wang, Shuyi Qiu, Wei Zhou, Shaoqi Zhou, Kaiwei Shen, Lili Xie, Xiao Ma, Xuyi Zhang (2024). Construction of cellulose-degrading microbial consortium and evaluation of their ability to degrade spent mushroom substrate. Frontiers in Microbiology.DOI
Linling Li, Wanlin Liu, Xiaodan Wang, Xuexue Rao, Xinrui Zhao, Shuyi Qiu, Xiaoye Luo (2024). Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province. Food Biophysics.DOI
Xiaoye Luo, Wanlin Liu, Wu Huang, Xiaodan Wang, Linling Li, Xin Zhao, Shuyi Qiu (2024). Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale. Food Bioscience.DOI
Yin Qin, You Luo, Shuyi Qiu, Qunying Zhang, Le Yang (2023). Secondary metabolite profiles and bioactivities of red raspberry juice during fermentation with Wickerhamomyces anomalus. LWT.DOI
Yiyi Lv, Li Yao, Meijuan Qiu, Lian Li, Shuyi Qiu, Yuanyuan Liu, Chaoyang Wei (2023). Physicochemical properties, structural characteristics and bioactivities of Pyracantha fortuneana polysaccharides prepared by six methods. Industrial Crops and Products.DOI
Jianli Zhou, Xuanchen Li, Shuaijinyi Li, Hexia Ding, Ying Lang, Peng Xu, Chunxiao Wang, Yuangen Wu, Xiaobo Liu, Shuyi Qiu (2023). Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu. The Science of The Total Environment.DOI
Jianli Zhou, Chuqi Tang, Shuliang Zou, Liangbo Lei, Yuangen Wu, Wenhua Yang, Jean Damascene Harindintwali, Jiang Zhang, Wenwen Zeng, Dan Deng, Manman Zhao, Xiaobin Yu, Xiaobo Liu, Shuyi Qiu, Nils Arneborg (2023). Enhancement of pyranoanthocyanin formation in blueberry wine with non-Saccharomyces yeasts. Food Chemistry.DOI
Fengshuang Pan, Shuyi Qiu, Yiyi Lv, Dounan Li (2023). Exploring the controllability of the Baijiu fermentation process with microbiota orientation. Food Research International.DOI
Lanyan Cen, Xueqin Shi, Lin Zhang, Shuyi Qiu, Xiangyong Zeng, Yifeng Dai, Chunxiao Wang, Chaoyang Wei (2023). Effects of Dendrobium officinale on the Quality of Rice Wine Fermented Separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites. Fermentation.DOI
Li Yao, Xueqin Shi, Hang Chen, Lin Zhang, Lanyan Cen, Lian Li, Yiyi Lv, Shuyi Qiu, Xiangyong Zeng, Chaoyang Wei (2023). Major Active Metabolite Characteristics of Dendrobium officinale Rice Wine Fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus Cofermentation. Foods.DOI
Wanlin Liu, Xiaoye Luo, Shuyi Qiu, Wu Huang, Yanan Su, Linling LI (2023). Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics. BMC Microbiology.DOI
Xiangyong Zeng, Zhenni Mo, Jia Zheng, Chaoyang Wei, Yifeng Dai, Yan Yan, Shuyi Qiu (2023). Effects of biofilm and co-culture with Bacillus velezensis on the synthesis of esters in the strong flavor Baijiu. International Journal of Food Microbiology.DOI
Xueli Wang, Shuyi Qiu, Shaoqi Zhou, Zhi-Hu Xu, Xueting Liu (2023). Phosphate-Solubilizing Capacity of Paecilomyces lilacinus PSF7 and Optimization Using Response Surface Methodology. Microorganisms.DOI
Hang Chen, Xueqin Shi, Lanyan Cen, Lin Zhang, Yifeng Dai, Shuyi Qiu, Xiangyong Zeng, Chaoyang Wei (2022). Effect of Yeast Fermentation on the Physicochemical Properties and Bioactivities of Polysaccharides of Dendrobium officinale. Foods.DOI
Chaoyang Wei, Li Yao, Lin Zhang, Yu Zhang, Qian Luo, Shuyi Qiu, Xiangyong Zeng, Shiguo Chen, Xingqian Ye (2022). In Vitro Digestion and Fecal Fermentation of Peach Gum Polysaccharides with Different Molecular Weights and Their Impacts on Gut Microbiota. Foods.DOI
Chaoyang Wei, Li Yao, Yu Zhang, Shuyi Qiu, Xiangyong Zeng, Shiguo Chen, Xingqian Ye (2022). Structural characterization of peach gum polysaccharide and its effects on the regulation of DSS-induced acute colitis. International Journal of Biological Macromolecules.DOI
Chi George Zhao, Wei Su, Yingchun Mu, Lixin Luo, Mouming Zhao, Shuyi Qiu, Guowan Su, Li Jiang (2022). Effects of Jiuqu inoculating Rhizopus oryzae Q303 and Saccharomyces cerevisiae on chemical components and microbiota during black glutinous rice wine fermentation. International Journal of Food Microbiology.DOI
Chunxiao Wang, Guoyi Yuan, Yulin He, Jiadai Tang, Hongxiang Zhou, Shuyi Qiu (2022). The formation of higher alcohols in rice wine fermentation using different rice cultivars. Frontiers in Microbiology.DOI
Hao Nan Xu, Shuyi Qiu, Yifeng Dai, Yuangen Wu, Xiangyong Zeng (2022). Distribution and Quantification of Lactic Acid Enantiomers in Baijiu. Foods.DOI
Lisha Hu, Shuyi Qiu, Yifeng Dai, Luqin Tian, Chaoyang Wei (2022). Determination of 2-Pentanol Enantiomers via Chiral GC-MS and Its Sensory Evaluation in Baijiu. Foods.DOI
Lanlan Liu, Xiangyong Zeng, Jia Zheng, Yunman Zou, Shuyi Qiu, Yifeng Dai (2022). AHL-mediated quorum sensing to regulate bacterial substance and energy metabolism: A review. Microbiological Research.DOI
Chunxiao Wang, Shuying Liang, Jinxian Yang, Cheng Wu, Shuyi Qiu (2022). The impact of indigenous Saccharomyces cerevisiae and Schizosaccharomyces japonicus on typicality of crystal grape (Niagara) wine. Food Research International.DOI
Xiaodan Wang, Ke Shen, S. J. Tang, Pei Shan Li, Hongxiang Zhou, Xiaoye Luo, Shuyi Qiu, Shidong Ban (2022). Study on the construction and aroma-producing characteristics of the recombinant Saccharomyces cerevisiae strain W303-EAT. European Food Research and Technology.DOI
Hao Nan Xu, Yifeng Dai, Shuyi Qiu, Baoguo Sun, Xiangyong Zeng (2021). Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu. Foods.DOI
Chunxiao Wang, Jiadai Tang, Shuyi Qiu (2020). Profiling of Fungal Diversity and Fermentative Yeasts in Traditional Chinese Xiaoqu. Frontiers in Microbiology.DOI
Dounan Li, Wei Huang, Chunxiao Wang, Shuyi Qiu (2019). The complete genome sequence of the thermophilic bacterium Laceyella sacchari FBKL4.010 reveals the basis for tetramethylpyrazine biosynthesis in Moutai‐flavor Daqu. MicrobiologyOpen.DOI
Chunxiao Wang, Cheng Wu, Shuyi Qiu (2019). Yeast diversity investigation of Vitis davidii Föex during spontaneous fermentations using culture-dependent and high-throughput sequencing approaches. Food Research International.DOI
Dounan Li, Wei Huang, Shuyi Qiu (2019). Thermoflavimicrobium daqui sp. nov., a thermophilic microbe isolated from Moutai-flavour Daqu. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY.DOI
Xiao-Dan Wang, Shuyi Qiu, Pei Shan Li, Shidong Ban (2019). Analysis of Microbial Community Structure in Traditional and Automated Moutai-Flavor Daqu. Journal of the American Society of Brewing Chemists.DOI
Jinlong Wang, Yuangen Wu, Pei Zhou, Wenping Yang, Han Tao, Shuyi Qiu, Caiwei Feng (2018). A novel fluorescent aptasensor for ultrasensitive and selective detection of acetamiprid pesticide based on the inner filter effect between gold nanoparticles and carbon dots. The Analyst.DOI
Xiaodan Wang, Shidong Ban, Shuyi Qiu (2017). Analysis of the mould microbiome and exogenous enzyme production in Moutai-flavor Daqu. Journal of the Institute of Brewing.DOI
Yanwei Zhang, GUI-PING ZENG, Xiao Zou, Yanfeng Han, Zong-Qi Liang, Shuyi Qiu (2017). Two new keratinophilic fungal species. Phytotaxa.DOI
YANWEI ZHANG, YAO WANG, GUI-PING ZENG, Wan‐Hao Chen, Xiao Zou, Yanfeng Han, Shuyi Qiu, Zong-Qi Liang (2017). A new species of Acrophialophora from Guizhou Province, China. Phytotaxa.DOI
Jing Zhao, Yuangen Wu, Han Tao, Huayun Chen, Wenping Yang, Shuyi Qiu (2017). Colorimetric detection of streptomycin in milk based on peroxidase-mimicking catalytic activity of gold nanoparticles. RSC Advances.DOI
Wenping Yang, Yuangen Wu, Han Tao, Jing Zhao, Huayun Chen, Shuyi Qiu (2017). Ultrasensitive and selective colorimetric detection of acetamiprid pesticide based on the enhanced peroxidase-like activity of gold nanoparticles. Analytical Methods.DOI
Xiaodan Wang, Shidong Ban, Baodong Hu, Shuyi Qiu, Hongxiang Zhou (2017). Bacterial diversity of Moutai-flavour Daqu based on high-throughput sequencing method. Journal of the Institute of Brewing.DOI
Huayun Chen, Yuangen Wu, Wenping Yang, Shenshan Zhan, Shuyi Qiu, Pei Zhou (2016). Ultrasensitive and selective detection of isocarbophos pesticide based on target and random ssDNA triggered aggregation of hemin in polar organic solutions. Sensors and Actuators B Chemical.DOI
Wei Su, Suting Tang, Chunzhi Xie, Yingchun Mu, Zexiu Li, Xuhui Yang, Shuyi Qiu (2015). Antioxidant and DNA Damage Protection Activities of Duck Gizzard Peptides by Chemiluminescence Method. International Journal of Food Properties.DOI
Xiaodan Wang, Shidong Ban, Jing Ying Hu, Shuyi Qiu (2014). Application of crude esterifying enzyme preparation in the production of Luzhou-flavor Daqu liquor. WIT transactions on biomedicine and health.DOI
Shenshan Zhan, Yuangen Wu, Lan He, Faze Wang, Xuejia Zhan, Pei Zhou, Shuyi Qiu (2012). A silver-specific DNA-based bio-assay for Ag(i) detection via the aggregation of unmodified gold nanoparticles in aqueous solution coupled with resonance Rayleigh scattering. Analytical Methods.DOI
Luli Li, Shuyi Qiu (2011). Effect of Different Carbon Sources on Phosphate-Solubilizing Fungi Isolated from Phosphate Mines. International Conference on Computer Distributed Control and Intelligent Environmental Monitoring.DOI
Xiaojuan Niu, Shuyi Qiu, Yuangen Wu, Jie Yuan, Yingying Xu (2010). Highly effective extraction of oil from soybean by pretreatment of solid-state fermentation with fungi. Frontiers of Chemical Science and Engineering.DOI
Yuangen Wu, Shuyi Qiu, Yi song Yue, Shenshan Zhan, Jie Wu, Yafei Du, Yunlan Guo, Chao Wang (2010). A Viable Approach for Utilization of the Agro-Industrial Waste in Biodiesel Industry: Using Deoiled Jatropha curcas Seed Meal to Produce Protease by Aspergillus niger under Solid-State Fermentation. International Conference on Bioinformatics and Biomedical Engineering.DOI
Yuangen Wu, Guangli Wang, Shuyi Qiu, Xiao Wang (2009). Improving the Yield of Crude Oil from Jatropha Curcas Seeds by Solvent Tolerant Fungus in Solid-State Fermentation. Asia-Pacific Power and Energy Engineering Conference (APPEEC).DOI
Yuangen Wu, Peng XiangPing, Penggan Hu, Shuyi Qiu (2009). Reduction of Biodiesel Cost Indirectly by Biological Treatment: Improving the Nutritive Value of Deoiled Jatropha Curcas Seed Meal for Potential Feed Use. Asia-Pacific Power and Energy Engineering Conference (APPEEC).DOI
Xiaodan Wang, Bei Xiao, Shidong Ban, XU Si-xia, Xi-Cui Shen, Shuyi Qiu (2015). Study on Preparation and Application of High Esterification Green-Liquor Daqu. Lecture notes in electrical engineering.DOI
数据集
Y. ZHANG, Gui-Ping Zeng, Xiao Zou, Yan-Feng Han, Zong-Qi Liang, Shuyi Qiu (2026). Two new keratinophilic fungal species. The Catalogue of Life.DOI