{"title":"瓦尼桑黄核苷类成分液体发酵工艺优化及其生物活性研究","authors":"祝梓旋","doi":"10.27270/d.cnki.gsxau.2023.000180","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":58018,"journal":{"name":"三峡大学学报(自然科学版)","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"三峡大学学报(自然科学版)","FirstCategoryId":"1087","ListUrlMain":"https://doi.org/10.27270/d.cnki.gsxau.2023.000180","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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