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传统酿造食品研究中心

Research Center of Traditional Fermented Foods

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论文

Structure characterization of polysaccharide isolated from Huangjiu and its anti-inflammatory activity through MAPK signaling

来源：     发布时间 :2019-12-04    点击量：


上一篇：A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized Huangjiu fermentation mashes

下一篇：Polyphenols extracted from huangjiu have anti-inflammatory activity in lipopolysaccharide stimulated RAW264.7 cells

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