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传统酿造食品研究中心

Research Center of Traditional Fermented Foods

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论文

Structure and bioactivities of a polysaccharide isolated from Ganoderma lucidum in submerged fermentation

来源：     发布时间 :2019-12-04    点击量：

 

上一篇：Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry

下一篇：Restoration of cefixime-induced gut microbiota changes by Lactobacillus cocktails and fructooligosaccharides in a mouse model

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