中文

姜梅

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

不同发酵温度下Lactiplantibacillus plantarum JB1对发酵香肠的控胺效果

Release time:2023-12-31Hits:

Affiliation of Author(s):

食品科技学院
Journal:

南京农业大学学报
Co-author:

秦善,曾宪明,石洁,芮昕,姜梅,张秋勤
Document Code:

2c9e868c8c5835b7018c5b92ba633f4e
Translation or Not:

no
Date of Publication:

2023-12-06

Pre One:Lactic acid bacteria fermented soy ?-conglycinin: Assessment of structural conformational feature and immunoglobulin E reactivity

Next One:Artificial simulated saliva, gastric and intestinal digestion and fermentation in vitro by human gut microbiota of intrapolysaccharide from Paecilomyces cicadae TJJ1213