研究中心公众号
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Dynamic changes in physico-chemical attributes and volatile compounds during fermentation of Zhen...
2022-03-24
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Structural characterization of peptides from huangjiu and their regulation of hepatic steatosis a...
2022-03-24
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Baijiu vinasse as a new source of bioactive peptides with antioxidant and anti-inflammatory activ...
2021-01-16
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Assimilable nitrogen reduces the higher alcohols content of huangjiu
2021-01-16
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Feedback inhibition of the prephenate dehydratase from Saccharomyces cerevisiae and its mutat...
2021-01-16
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Characterization of the Key Aroma Compounds in Aged Zhenjiang Aromatic Vinegar by Gas Chromatogra...
2020-08-20
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Microbiota stratification and succession of amylase-producing Bacillus in traditional Chinese Jiu...
2020-08-20
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Effects of Chinese medicines on monacolin K production and related genes transcription of Monascu...
2020-08-20
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Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermente...
2020-08-20
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Combined use of single molecule real-time DNA sequencing technology and culture-dependent methods...
2020-08-20
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Development of a Rapid Method for Determination of Main Higher Alcohols in Fermented Alcoholic Be...
2020-04-10
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New insights into the impacts of huangjiu compontents on intoxication
2020-04-10
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Effects of soaking on physicochemical properties of four kinds of rice used in Huangjiu brewing
2019-12-05
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Separation and identification of antioxidant peptides from foxtail millet (Setaria italica) pro...
2019-12-04
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Characterization of the volatile compounds of huangjiu using comprehensive two-dimensional gas ch...
2019-12-04
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
