国家自然科学基金(31771955);江苏省高等学校大学生创新创业训练计划项目(1012050205210170);江南大学大学生创新训练计划(1015081501200640)
WU Langtao
Science Center for Future Foods, Jiangnan University, Wuxi 214122, Jiangsu, China;Key Laboratory of Industrial Biotechnology, Ministry of Education, Wuxi 214122, Jiangsu, China;Engineering Research Center of Ministry of Education for Food Synthetic Biotechnology, Wuxi 214122, Jiangsu, China;Engineering Research Center of Food Synthetic Biotechnology of Jiangsu Province, Jiangnan University, Wuxi 214122, Jiangsu, ChinaFANG Jun
Science Center for Future Foods, Jiangnan University, Wuxi 214122, Jiangsu, China;Key Laboratory of Industrial Biotechnology, Ministry of Education, Wuxi 214122, Jiangsu, China;Engineering Research Center of Ministry of Education for Food Synthetic Biotechnology, Wuxi 214122, Jiangsu, China;Engineering Research Center of Food Synthetic Biotechnology of Jiangsu Province, Jiangnan University, Wuxi 214122, Jiangsu, ChinaFANG Fang
Science Center for Future Foods, Jiangnan University, Wuxi 214122, Jiangsu, China;Key Laboratory of Industrial Biotechnology, Ministry of Education, Wuxi 214122, Jiangsu, China;Engineering Research Center of Ministry of Education for Food Synthetic Biotechnology, Wuxi 214122, Jiangsu, China;Engineering Research Center of Food Synthetic Biotechnology of Jiangsu Province, Jiangnan University, Wuxi 214122, Jiangsu, China吴浪涛,丁文骏,谢专,张钊远,王芊婷,周凤莲,房峻,方芳. 不同时期窖泥理化因子、风味物质和细菌组成的相关性[J]. 微生物学通报, 2022, 49(3): 1030-1047
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