Works by 耿涌


Results: 5
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    营养基质对植物乳杆菌转化纳米硒的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 39, doi. 10.16429/j.1009-7848.2022.03.005
    By:
    • 王丽红;
    • 杨辉;
    • 耿涌甜;
    • 苏 文;
    • 孔 阳
    Publication type:
    Article
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