近日， 林琳教授课题组在国际期刊Critical Reviews in Food Science and Nutrition （IF: 11.208）上发表标题为“Metabolomics insights into the potential of encapsulated essential oils as multifunctional food additives”的综述性论文。[详细]

2022年10月江苏大学高瑞昌教授团队在国际TOP期刊Critical Reviews in Food Science and Nutrition（Q1，IF: 11.208）上发表标题为“Gel Performance of Surimi Induced by Various Thermal Technologies: A Review”的综述性论文。[详细]