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Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University | 論文著者
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Li Ke
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
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Song Feifei
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
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Zhang Qing
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
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Che Zhenming
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
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Lin Kai
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
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Cai Ting
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
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Xing Yage
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
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Yuan Chunhong
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University
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Xiang Wenliang
Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University