Isolation of ‘Mei Zao’ sweet cherry brown rot pathogens and identification of endogenous antagonistic bacteria

XI Liangqing; ZHANG Shikai; CHEN Yushi; ZHOU Yining; ZHANG Qiyue; XIN Li; ZHANG Qian; WU Peng

doi:10.13995/j.cnki.11-1802/ts.023345

XI Liangqing, ZHANG Shikai, CHEN Yushi, ZHOU Yining, ZHANG Qiyue, XIN Li, ZHANG Qian, WU Peng

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 85-91.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 85-91. DOI: 10.13995/j.cnki.11-1802/ts.023345

Isolation of ‘Mei Zao’ sweet cherry brown rot pathogens and identification of endogenous antagonistic bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 85-91 https://doi.org/10.13995/j.cnki.11-1802/ts.023345

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Received	Published
2020-01-29	2020-04-25
Issue Date
2020-05-20

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