(1.沈阳农业大学 食品学院, 辽宁 沈阳 110866;2.辽宁省食品发酵技术工程研究中心, 辽宁 沈阳 110866;3.沈阳市微生物发酵技术创新重点实验室, 辽宁 沈阳 110866)
Regional Joint Fund Project of National Natural Science Foundation of China (U20A20400); Regional Joint Fund Project of Natural Science Foundation of Liaoning Province (2020-MZLH-34); Shenyang Young and Middle-aged Science and Technology Innovation Leading Talents Project (RC200495); Shenyang Science and Technology Innovation Platform Project (21-103-0-14; 21-104-0-28)。
(1.School of Food, Shenyang Agricultural University, Shenyang 110866, China;2.Liaoning Province Food Fermentation Technology Engineering Research Center, Shenyang 110866, China;3.Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China)
Regional Joint Fund Project of National Natural Science Foundation of China (U20A20400); Regional Joint Fund Project of Natural Science Foundation of Liaoning Province (2020-MZLH-34); Shenyang Young and Middle-aged Science and Technology Innovation Leading Talents Project (RC200495); Shenyang Science and Technology Innovation Platform Project (21-103-0-14; 21-104-0-28)。
曹恺欣,武俊瑞,李默,韩琦,于博,祁姝旖,王子健,乌日娜.巯基化党参多糖对鼠李糖乳杆菌肠道黏附定植作用的影响[J].食品科学技术学报,2022,40(4):45-54.
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