Difference in cultivation characteristics and genetic polymorphism between Chinese and Japanese strains of Wolfiporia cocos Ryvarden et Gilbertson (Poria cocos Wolf)

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概要

• 論文の詳細を見る
• 2012-07-20

著者

• Kakiuchi Nobuko

  Kanazawa Univ. Ishikawa Jpn

• Mikage Masayuki

  Kanazawa Univ. Ishikawa Jpn

• ATSUMI Toshiyuki

  Kanazawa University, Graduate School of Natural Science and Technology

• KOBIRA Sayuri

  Kanazawa University, Graduate School of Natural Science and Technology

• KAKIUCHI Nobuko

  Kanazawa University, Graduate School of Natural Science and Technology

• MIKAGE Masayuki

  Kanazawa University, Graduate School of Natural Science and Technology

関連論文

• Chemical changes in rhubarb heated after processed with liquor
• Chemical differences between steamed rhubarbs with or without pre-processing with liquor
• Studies on rhubarb processed with liquor : The reason why rhubarb is processed with huangjiu : the liquor contains a small amount of alcohol
• Survey on Resources of Ephedra Plants in Xinjiang(Pharmacognosy)
• Difference in cultivation characteristics and genetic polymorphism between Chinese and Japanese strains of Wolfiporia cocos Ryvarden et Gilbertson (Poria cocos Wolf)

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