ResearchHub | Open Science Community

Bo Zeng

Author with expertise in Microbial Interactions in Wine Production and Flavor

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Open Access Advocate

Key Stats

Upvotes received:

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(50% Open Access)

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Reputation

Biology

< 1%

Chemistry

< 1%

Economics

< 1%

How is this calculated?

Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters