研究中心公众号
Research Center of Traditional Fermented Foods
研究成果
上一篇:Baijiu vinasse as a new source of bioactive peptides with antioxidant and anti-inflammatory activity
下一篇:Feedback inhibition of the prephenate dehydratase from Saccharomyces cerevisiae and its mutation in huangjiu (Chinese rice wine) yeast
技术支持:信息化建设管理处
校内备案号:JW190003
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