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

Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu

来源：江南大学传统酿造食品研究中心     发布时间 :2023-03-27    点击量：


上一篇：Alleviation of loperamide-induced constipation with sticky rice fermented huangjiu by the regulation of serum neurotransmitters and gut microbiota

下一篇：Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus SU-16 used for huangjiu brewing

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