XIANG Hui-Ping
Key Laboratory of Food Biotechnology in Colleges and Universities in Sichuan Province, Institute of Microbiology, Xihua University, Chengdu, Sichuan 610039, ChinaGUAN Tong-Wei
Key Laboratory of Food Biotechnology in Colleges and Universities in Sichuan Province, Institute of Microbiology, Xihua University, Chengdu, Sichuan 610039, ChinaZHAO Shun-Xian
Key Laboratory of Food Biotechnology in Colleges and Universities in Sichuan Province, Institute of Microbiology, Xihua University, Chengdu, Sichuan 610039, ChinaZHANG Xi-Chao
Key Laboratory of Food Biotechnology in Colleges and Universities in Sichuan Province, Institute of Microbiology, Xihua University, Chengdu, Sichuan 610039, ChinaOU Meng-Ying
Key Laboratory of Food Biotechnology in Colleges and Universities in Sichuan Province, Institute of Microbiology, Xihua University, Chengdu, Sichuan 610039, ChinaLIN Yi-Jin
Key Laboratory of Food Biotechnology in Colleges and Universities in Sichuan Province, Institute of Microbiology, Xihua University, Chengdu, Sichuan 610039, ChinaWANG Peng-Hao
Key Laboratory of Food Biotechnology in Colleges and Universities in Sichuan Province, Institute of Microbiology, Xihua University, Chengdu, Sichuan 610039, ChinaXIANG Hui-Ping, GUAN Tong-Wei, ZHAO Shun-Xian, ZHANG Xi-Chao, OU Meng-Ying, LIN Yi-Jin, WANG Peng-Hao. Actinobacterial community and ionic composition in sediment of Xinjiang saline lakes: Barkol, Qijiaojing and Taitema[J]. Microbiology China, 2018, 45(6): 1228-1236
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