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竹荪深层发酵产物的毒性及降血脂作用分析
杜昱光; 卜宗式; 白雪芳; 马小军; 杜昱光; 卜宗式; 白雪芳; 马小军
Source Publication中国食用菌;Vol.16;No.3;1997
1997
Pages-
URL查看原文
Document Type期刊论文
Identifierhttp://cas-ir.dicp.ac.cn/handle/321008/87513
Collection中国科学院大连化学物理研究所
Recommended Citation
GB/T 7714
杜昱光,卜宗式,白雪芳,等. 竹荪深层发酵产物的毒性及降血脂作用分析[J]. 中国食用菌;Vol.16;No.3;1997,1997:-.
APA 杜昱光.,卜宗式.,白雪芳.,马小军.,杜昱光.,...&马小军.(1997).竹荪深层发酵产物的毒性及降血脂作用分析.中国食用菌;Vol.16;No.3;1997,-.
MLA 杜昱光,et al."竹荪深层发酵产物的毒性及降血脂作用分析".中国食用菌;Vol.16;No.3;1997 (1997):-.
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