%0 Journal Article
%T COMPARISON OF THE EFFECTIVE COMPONENTS IN SUBMERGED FERMENTATION MYCELIA AND WILD FRUIT BODY OF RUSSULA VINOSA<br>正红菇深层培养菌丝体与野生子实体有效成份的分析比较*
%A XU Xu-Ping LI Shu-Bing LI Hui-Zhen
%A XIE Hua-Lin
%A <br>许旭萍
%A 李淑冰
%A 李惠珍
%A 谢华玲
%J 菌物学报
%D 2003
%I 
%X The compositions and contents of the effective components in submerged fermentation mycelia and fruit body of Russula vinosa were analysed and compared. The antibioses of fermentation mycelia and fruit body were also compared. The results showed that both mycelia and fruit body of R .vinosa contain many kinds of effective components, including protein, amino acid, polysaccharides, unsaturated fatty acid, volatiles,ergosterol and antibiosis component.
%K Effective component composition
%K effective component content
%K antibiosis<br>有效成份含量
%K 有效成份组成
%K 抑菌效果
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=CA9F815FCB0F62294C4266BB6F902ACB&aid=7311C781081A29EC&yid=D43C4A19B2EE3C0A&vid=BC12EA701C895178&iid=CA4FD0336C81A37A&sid=D767283A3B658885&eid=480C51B1F0CE0AB6&journal_id=1672-6472&journal_name=菌物学报&referenced_num=0&reference_num=6