Hubing Zhao
Biographic Data
| ID | 9492392 |
|---|---|
| NAME | Hubing Zhao |
| GIVEN NAMES | Hubing |
| FAMILY NAME | Zhao |
| SIGNATURE | ZHAO H |
| AFFILIATIONS | Guizhou Institute of Technology |
| ORCID | 0000-0002-0789-6730 |
| VERIFIED | Yes |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 1 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2021 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 0 |
Identification and fermentative properties of an indigenous strain of Wickerhamomyces anomalus isolated from Rosa roxburghii Tratt
Purpose The purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenous Wickerhamomyces anomalus ( W. anomalus ) from Rosa roxburghii Tratt ( R. roxburghii ). Design/methodology/approach Morphological and molecular methods were used to determine the species of the selected strain W. anomalus C11. The physiological tolerances to glucose, ethanol, citric acid and sulphur dioxide (SO 2 ) were further assess…
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Identification and fermentative properties of an indigenous strain of Wickerhamomyces anomalus isolated from Rosa roxburghii Tratt
Purpose The purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenous Wickerhamomyces anomalus ( W. anomalus ) from Rosa roxburghii Tratt ( R. roxburghii ). Design/methodology/approach Morphological and molecular methods were used to determine the species of the selected strain W. anomalus C11. The physiological tolerances to glucose, ethanol, citric acid and sulphur dioxide (SO 2 ) were further assess…
Aroma (1 work) · Biology (1 work) · Botany (1 work) · Chemistry (1 work) · Fermentation and Sensory Analysis (1 work) · Food Science (1 work) · Food Science (1 work) · Fungal Biology and Applications (1 work) · Horticultural and Viticultural Research (1 work) · Strain (injury) (1 work)