研究中心公众号

传统酿造食品研究中心

Research Center of Traditional Fermented Foods

  • 设为首页｜
  • 加入收藏 ｜

研究成果

论文

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

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：Effects of Chinese medicines on monacolin K production and related genes transcription of Monascus ruber in red mold rice fermentation

下一篇：Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods to analyze the functional microorganisms in inoculated raw wheat qu

地址：江苏省无锡市蠡湖大道1800号江南大学协同创新中心C501-517
邮编：214122
联系方式：+86 0510 85329063
邮箱：rctff@jiangnan.edu.cn