1.
Preliminarily Separation of Effective Proteins in the Fermentative Liquor of Lentinus Edodes C-(91-3) and the Study of Its Anti-tumor Mechanism;
香菇C91-3菌丝发酵液有效蛋白的初步分离及作用机制研究
2.
The Extraction of the Proteins (LFP_(91-3C)) from Lentinus Edodes C_(91-3) Mycelium s Fermentative Liquid and the Study of Its Anti-tumor Effect and Mechanism.;
香菇C91-3菌丝发酵液蛋白(LFP91-3C)的提取及其抗肿瘤作用机制的研究
3.
Experimental Study on Anti-tumor Effect with Lentinusdodes C91-3 Mycelium s Fermentative Liquid Protein;
香菇C_(91-3)菌丝发酵液提取蛋白抗肿瘤机制的研究
4.
Preliminary Isolation and Purification of Effective Proteins from the Fermentative Liquor of Lentinus Edodes C_(91-3) and the Study of Its Anti-tumor Mechanism
香菇C_(91-3)菌丝发酵液中蛋白的分离纯化及其抗肿瘤机制研究
5.
Preliminary study on the anti-tumor effect of protein extracts of Lentinus edodes C91-3 fermentation broth in mice with cervical cancer U14
香菇C_(91-3)菌丝发酵液提取蛋白抗小鼠宫颈癌U_(14)的初步探讨
6.
Optimization of Fermentation Conditions for Suillus Flavidus and Leucopaxillus Giganteus;
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大白桩菇等大型真菌菌丝体的液体发酵研究
7.
A Protein with Antitumor Activity from the Mushroom Lentinus Edodes C91-3 and the Study of Its Anti-tumor Mechanism;
香菇C91-3蛋白LFP91-3-A的分离纯化和抗肿瘤机制的研究
8.
Anti-tumor Mechanism and Primary Structure of Lentinus Edodes C91-3-A;
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香菇C91-3蛋白LFP91-3-A抗肿瘤机制的初步研究及其一级结构的测定
9.
Nutritional assessment of proteins from liquid cultivated mycelium and fruiting body of Agaricus blazei Murrill.
巴西蘑菇液体发酵菌丝体与子实体蛋白质的营养评价
10.
The Study on the Souring Cultivation of Mushroom to Select High-yielding Strains of Lentinus Edodes (Berk) Sing Exopolysaccharide and Antioxidant Activity
香菇液体发酵培养胞外多糖高产菌株的筛选及抗氧化活性研究
11.
Study on fermented conditions of mycelium of Pleurotus ostreatus on cereal grains
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平菇菌丝体在谷物上发酵条件的研究
12.
Studied on Fermentation of Radix Astragali by Lentinus Edodes and Immune Effect of Broth
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黄芪的香菇发酵及发酵液免疫效果的研究
13.
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
14.
Research on Key Techniques of Producing Lentinus Javanicus Polysaccharide by the Method of Liquid Fermentation;
液体发酵法生产香菇多糖关键技术的研究
15.
Antibacterial characteristics of the liquid cell-free culture of Hypsizigus marmoreus
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真姬菇发酵液的抑菌谱及其稳定性研究
16.
Submerged Fermentation of Mycelia, Purification and Characterization of Polysaccharides from Mycelia and Sclerotia of Pleurotus Tuber-regium;
虎奶菇发酵特性及菌丝体、菌核多糖的纯化和部分特性研究
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 Influence of Chinese Medicinal Herbs on Submerged Fermentation of Lactarius Deliciosus and Immunoregulatory Effect of Mycelia Polysaccharides
中草药对松乳菇深层发酵影响及菌丝多糖免疫调节作用研究