ZHU Ling-Li
1 National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; 2 College of Food Science, Shanghai Ocean University, Shanghai 201306, ChinaLI Qiao-Zhen
1 National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaWU Di
1 National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaHAO Hai-Bo
3 Jiangsu Dongyue Biotechnology Development Co. Ltd., Dafeng, Jiangsu 224133, ChinaZHANG He-Nan
1 National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaXU Zhan-Wu
3 Jiangsu Dongyue Biotechnology Development Co. Ltd., Dafeng, Jiangsu 224133, ChinaLI Zheng-Peng
1 National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaYANG Yan
1 National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, ChinaZHU Ling-Li, LI Qiao-Zhen, WU Di, HAO Hai-Bo, ZHANG He-Nan, XU Zhan-Wu, LI Zheng-Peng, YANG Yan. Physicochemical properties and in vitro immunological activities of polysaccharides from different matrix formula of Hericium erinaceus fruiting bodies[J]. Microbiology China, 2019, 46(1): 103-112
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