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传统酿造食品研究中心

Research Center of Traditional Fermented Foods

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Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat qu

来源：江南大学传统酿造食品研究中心     发布时间 :2020-08-20    点击量：

 

 

上一篇：Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content

下一篇：Development of a Rapid Method for Determination of Main Higher Alcohols in Fermented Alcoholic Beverages Based on Dispersive Liquid-Liquid Microextraction and Gas Chromatography-Mass Spectrometry

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