基于响应面的蛹虫草菌质固体发酵工艺条件优化

中国食用菌 Pub Date : 2022-11-15 DOI:10.13629/j.cnki.53-1054.2022.11.009

熊薇 | 黄美霞 | 魏林婕 | 吴水生

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基于响应面的蛹虫草菌质固体发酵工艺条件优化

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文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
上海源叶	蔗糖	≥98%	￥14.00~￥13142.00
上海源叶	腺苷	≥99%	￥12.00~￥10572.00
上海源叶	维生素 B1	≥98%	￥18.00~￥10128.00
上海源叶	可溶性淀粉		￥24.00~￥7745.03
上海源叶	麦芽糖	≥95%	￥25.00~￥5088.00
上海源叶	黄豆粉		￥48.00~￥2450.00

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中国食用菌

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期刊介绍： Edible Fungi of China was founded in 1982 and is now published monthly, with domestic serial number 53-1054/Q and international serial number 1003-8310. This journal is supervised by the China Edible Fungi Association, co-sponsored by the All-China Federation of Supply and Marketing Cooperatives, Kunming Edible Fungi Research Institute and National Edible Fungi Science and Technology Information Center, and is the first professional scientific journal in the field of edible fungi in China that is publicly issued worldwide. Edible Fungi of China adheres to the idea of people-oriented, democratic and open publication, and always adheres to the publication policy of serving the national economy and developing my country's edible fungi industry. It mainly has columns such as resource development, breeding and domestication, pest control, physiology and biochemistry, friends of mushroom farmers, cultivation technology, poverty alleviation and development, mushroom culture, information collection, market and business, storage and transportation processing, review, academic debate, etc. It mainly publishes the latest scientific and technological achievements, information core and industry practical technology in the field of edible fungi worldwide, mainly for businessmen engaged in edible fungi, teachers and students of colleges and universities, scientific and technological staff, edible fungi farmers and edible fungi enthusiasts. The journal is included in the State Administration of Press and Publication, VIP, Wanfang Database, and CNKI Database.

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