研究中心公众号
Research Center of Traditional Fermented Foods
研究成果
上一篇:Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms
下一篇:Impact of bacteriocins on multidrug-resistant bacteria and their application in aquaculture disease prevention and control
技术支持:信息化建设管理处
校内备案号:JW190003
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