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

Culturing the uncultured marine fungi in the omics age Opportunities and challenges

来源：江南大学传统酿造食品研究中心     发布时间 :2024-05-11    点击量：


上一篇：Excessive dietary iron exposure increases the susceptibility of largemouth bass (Micropterus salmoides) to Aeromonas hydrophila by interfering with immune response, oxidative stress, and intestinal homeostasis

下一篇：Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage

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