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

Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle

来源：江南大学传统酿造食品研究中心     发布时间 :2025-04-07    点击量：


上一篇：The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals

下一篇：Orphan genes are involved in environmental adaptations and flowering process in the rose

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