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

The Microbial Diversity and Flavor Metabolism Regulation of Xiangzao During Different Natural Fermentation Time Periods

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：Optimizing Huangjiu fermentation for enhanced aroma: Insights into Saccharomyces cerevisiae jiangnan1# strain

下一篇：Changes of shrimp myofibrillar proteins hydrolyzed by Virgibacillus proteases: Structural characterization, mechanism visualization, and flavor compound formation

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