发酵时间对桦褐孔菌主要活性成分的影响

UM > Institute of Chinese Medical Sciences

Residential College	false
Status	已發表Published
	发酵时间对桦褐孔菌主要活性成分的影响
	梁家旗; 陈江; 王兰英; 赵静; 李绍平
	2018-10-19
Source Publication	食品与发酵工业
Document Type	Journal article
Collection	Institute of Chinese Medical Sciences
Corresponding Author	赵静; 李绍平
Recommended Citation GB/T 7714	梁家旗,陈江,王兰英,等. 发酵时间对桦褐孔菌主要活性成分的影响[J]. 食品与发酵工业, 2018.
APA	梁家旗., 陈江., 王兰英., 赵静., & 李绍平 (2018). 发酵时间对桦褐孔菌主要活性成分的影响. 食品与发酵工业.
MLA	梁家旗,et al."发酵时间对桦褐孔菌主要活性成分的影响".食品与发酵工业 (2018).

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