黑木耳液体发酵条件的优化及发酵物的降血脂功能
谢意珍,周静文,李崇,
Optimization of Conditions for Submerged Culture of Auricularia auricula and Hypolipidemic Function of Mushroom Fermentation Products
XIE Yizhen1,2,ZHOU Jingwen2,LI Chong11Guangdong Institute of Microbiology,Guangzhou,Guangdong 510070,China;2Guangdong Yuewei Edible Fungi Technology Co.Ltd.,Guangzhou,Guangdong 510070,China
食用菌学报
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2008, (02): 50
-53
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DOI: 10.16488/j.cnki.1005-9873.2008.02.013
