(1.北京工商大学 北京食品营养与人类健康高精尖创新中心, 北京 100048, ;2.北京工商大学 北京市食品添加剂工程技术研究中心, 北京 100048)
大学生科学研究与创业行动计划项目(G055);北京市人才培养质量建设-一流专业建设资助项目(PXM2019_014213_000010);北京市科技新星计划项目(Z181100006218021);“十三五”北京市属高校高水平教师队伍建设支持计划项目(CIT&TCD201804023);北京市自然科学基金资助项目(KZ201810011015)。
(1.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;2.Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China)
University Students Scientific Research and Entrepreneurship Action Plan Project (G055); Beijing Talent Training Quality Construction - First-Class Professional Construction Funding Project (PXM2019_014213_000010); Beijing Science and Technology New Star Project (Z181100006218021); "13th Five-Year Plan" Support project for the Construction of High-Level Teachers in Beijing Universities (CIT&TCD201804023); Beijing Natural Science Foundation (KZ201810011015).
朱倩倩,张函,王海蛟,李颖慧,焦梓,石嘉辰,王成涛,张婵.精氨酸等物质对紫色红曲菌产Monacolin K及红曲色素的影响[J].食品科学技术学报,2021,39(1):96-102.
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