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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Selective fermentation of Lactobacillus delbrueckii ssp. Bulgaricus SRFM-1 derived exopolysaccharide by Lactobacillus and Streptococcus strains revealed prebiotic properties

Release time:2023-12-31Hits:

Impact Factor:

4.178
Impact Factor:

4.178
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF FUNCTIONAL FOODS
Journal:

JOURNAL OF FUNCTIONAL FOODS
Co-author:

唐为芷,韩烁,周建中,许倩,董明盛,范霞,芮昕,张秋勤,陈晓红,姜梅,吴俊俊,李伟
Co-author:

唐为芷,韩烁,周建中,许倩,董明盛,范霞,芮昕,张秋勤,陈晓红,姜梅,吴俊俊,李伟
Document Code:

70c0oaai3kgve54sxhqqbqii2mohynbl
Document Code:

70c0oaai3kgve54sxhqqbqii2mohynbl
Volume:

69
Volume:

69
Page Number:

-
Page Number:

-
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2020-01-01
Date of Publication:

2020-01-01

Pre One:Effects of fat content on the textural and in vivo buccal breakdown properties of soy yogurt

Next One:In vitro digestion and fermentation of released exopolysaccharides (r-EPS) from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1