PDF(238 KB)
PDF(238 KB)
PDF(238 KB)
细菌凝集素与菌体脂多糖在大白菜与软腐欧氏杆菌接触识别中的作用
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}THE NECESSARY FUNCTION OF AGGLUTININ AS COGNOR AND LIPOPOLYSACCHARIDE AS COGNON IN RECOGNITION BETWEEN CHINESE CABBAGE AND ERWINIA CAROTOVORA SUBSP. CAROTOVORA
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