本文分析比较了正红菇深层培养菌丝体和野生子实体有效成份的含量和组成及抑菌作用。
The compositions and contents of the effective components in submerged fermentation mycelia and fruit body of Russula vinosa were analysed and compared.
本文分析比较了正红菇深层培养菌丝体和野生子实体有效成份的含量和组成及抑菌作用。
The compositions and contents of the effective components in submerged fermentation mycelia and fruit body of Russula vinosa were analysed and compared.
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