1.
DETERMINATION OF COMPONENTS IN SUBMERGED FERMENTATION MONASCUS MYCELIA AND ITS APPLICATION IN SAUSAGE
红曲霉液态发酵菌丝体成分分析及其在火腿肠中的应用
2.
The vegetative part of a fungus, consisting of a mass of branching, threadlike hyphae.
菌丝体真菌的营养体生殖部分，由大量枝杈和菌丝组成
3.
Chemical Analysis of the Commercial Liguid Fermentation Products from Different Cordyceps Species and Strains
不同菌种/菌株发酵虫草菌丝体的化学成分比较
4.
Chemical Constituent and Antimicrobial Activity of Essential Oil from the Cultured Mycelia of Pleurotus abalonus
鲍鱼菇菌丝体挥发油化学成分及抗菌活性分析
5.
Chemical constituents of the mycelia of an entomogenous fungus (No.GIM3.94) from Helicoverpa armigera;
棉铃虫虫生真菌(No.GIM3.94)菌丝体化学成分的研究
6.
The hyphae can fuse and form a heterocaryotic mycelium.
菌丝可以融合并形成异核的菌丝体。
7.
Nutrition Composition Analysis in Fruitbodies and Submerged Cultivated Mycelia of Pleurotus Eryngii;
杏鲍菇子实体与深层发酵菌丝体营养成分分析
8.
Comparative Analysis of Nutrients in Fruit Body and Mycelia of Phellinus igniarius
桑黄子实体与菌丝体营养成分的比较分析
9.
Study on the Isolation,Purification and Composition Analysis of GP Ⅰ from Hyphostroma of Ganoderma applanatum
树舌菌丝体多糖GP Ⅰ的分离、纯化及成分分析
10.
Analysis of Nucleosides in Mycelia of Paecilomyces tenuipes
细脚拟青霉深层发酵菌丝体核苷类成分分析
11.
Production of Inonotus Obliquus Mycelium by Submerged Fermentation and Analysis on Its Active Ingredients;
液体发酵生产桦褐孔菌菌丝体及活性成分的研究
12.
Isolation and identification of secondary metabolites from mycelia of marine fungus No. Y19-07
海洋真菌No.Y19-07菌丝体次级代谢产物化学成分的分离与鉴定
13.
Comparison of the Nutritive Components in Submerged Fermentation Mycelia and Fructification of Boletus Edulis
美味牛肝菌丝体与野生子实体营养成分的比较分析
14.
Study on the Bioactivity and Chemical Components of the Extracts from the Mycelia of Russula Cyanoxantha
花盖红菇菌丝体提取物的体外功效及化学成分分析研究
15.
Hyphae may grow loosely or form a compacted mass of pseudoparenchyma giving well-defined structures, as in toadstools.
真菌通常为腐生或寄生，由单细胞或丝状体（称为菌丝）组成，它们构成菌体或菌丝体。
16.
CHEMICAL CONSTITUENTS OF ARMILLARIA MELLEA MYCELIUM Ⅶ. ISOLATION AND CHARACTERIZATION OF CHEMICAL CONSTITUENTS OF THE ACETONE EXTRACT
蜜环菌菌丝体化学成分的研究——Ⅶ.丙酮提取物中化学成分的分离与鉴定
17.
Studies on Submer ged Fermentation for Mycelia and Polysaccharides Production by Russula Vinosa and its Effective Composition;
正红菇菌丝体和多糖的深层发酵及有效成分的研究
18.
Studies on Chemical Components and Application of Pigment in Cortinarius Rufo-olivaceus;
紫红丝膜菌子实体色素的化学成分及其应用研究