【作者】Yongcang Zhang，Qiyu Lu，Youmin Wang，Caihong Tu，Lan Liu，Yongdong Xie，Ji Liu
【作者单位】Medical College, Tibet University, Lhasa, Tibet, 850000, China;Institute of Food Science and Technology, Chengdu Academy of Agricultural and Forestry Science, Chengdu, Sichuan, 611130, China;Institute of Food Science and Technology, Chengdu Academy of Agricultural and Forestry Science, Chengdu, Sichuan, 611130, China;Institute of Food Science and Technology, Chengdu Academy of Agricultural and Forestry Science, Chengdu, Sichuan, 611130, China;Medical College, Tibet University, Lhasa, Tibet, 850000, China;Institute of Food Science and Technology, Chengdu Academy of Agricultural and Forestry Science, Chengdu, Sichuan, 611130, China;Institute of Food Science and Technology, Chengdu Academy of Agricultural and Forestry Science, Chengdu, Sichuan, 611130, China
【年份】2020
【卷号】Vol.615
【页码】012098
【ISSN】1755-1307;1755-1315
【摘要】 To extend the storage period and shelf life of Morchella and reduce environmental pollution problems, in this experiment, pathogenic fungi were isolated and identified from the naturally-occurring Morchella, and the antibacterial activity of 22 kinds...
