The differentiation  of its sporophore is bud—stipe—pileus differentiation—pileus mature—spore scatter.

灵芝的子实体分化过程，要经过菌芽—菌柄—菌盖分化—菌盖成熟—孢子飞散。

The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.

用现代食品工程新技术-超微粉技术将姬松茸子实体粉碎,使其组织细胞度破,了多糖的溶出率。

The differentiation  of its sporophore is bud—stipe—pileus differentiation—pileus mature—spore scatter.

灵芝的子实体分化过程，要经过——盖分化—盖成熟—孢子飞散。

The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.

用现代食品工程高新术-超术将姬松茸子实体碎,使其组织细胞高度破坏,提高了多糖的溶出率。

The differentiation  of its sporophore is bud—stipe—pileus differentiation—pileus mature—spore scatter.

灵芝的体分，要经菌芽—菌柄—菌盖分—菌盖成熟—孢飞散。

The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.

用现代食品工高新技术-超微粉技术将姬松体粉碎,使其组织细胞高度破坏,提高了多糖的溶出率。

The differentiation  of its sporophore is bud—stipe—pileus differentiation—pileus mature—spore scatter.

灵芝的子实体化过程，要经过菌芽—菌柄—菌盖化—菌盖成熟—子飞散。

The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.

用现代食品工程高新技术-超微粉技术将姬松茸子实体粉碎,使其组织细胞高度破坏,提高了多糖的溶出率。

The differentiation  of its sporophore is bud—stipe—pileus differentiation—pileus mature—spore scatter.

灵芝的子实体分化过程，要经过菌—菌柄—菌盖分化—菌盖成熟—孢子飞散。

The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.

用现代食品工程高新技术-超微粉技术将姬松茸子实体粉碎,使其组织细高度破坏,提高了多糖的溶出率。

The differentiation  of its sporophore is bud—stipe—pileus differentiation—pileus mature—spore scatter.

灵芝的子实体分化过程，要经过菌—菌—菌盖分化—菌盖成熟—孢子飞散。

The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.

用现代食品工程高新技术-超微粉技术将姬松茸子实体粉碎,使其组织细高度破坏,提高了多糖的溶出率。

The differentiation  of its sporophore is bud—stipe—pileus differentiation—pileus mature—spore scatter.

灵芝的子实体分化过程，要经过菌芽—菌柄—菌盖分化—菌盖成熟—孢子飞散。

The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.

用现代食品工程高新技术-超微粉技术将姬松茸子实体粉碎,使其组织细胞高,提高了多糖的溶出率。

The differentiation  of its sporophore is bud—stipe—pileus differentiation—pileus mature—spore scatter.

灵芝的子实体分化过程，要经过菌芽—菌柄—菌盖分化—菌盖成熟—孢子飞散。

The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.

用现代食品工程高新技术-超微粉技术将姬松茸子实体粉碎,使其组织细胞高度破坏,提高了多糖的溶出率。

The differentiation  of its sporophore is bud—stipe—pileus differentiation—pileus mature—spore scatter.

灵芝的子实体化过程，要经过菌芽—菌柄—菌盖化—菌盖成熟—子飞散。

The sporophore of Agaricus blazei Murrill is demolished by ultra-fine pulverization technology——a high and new industrial technology in modern food engineering,to raise the lixiviate rate of amylose.

用现代食品工程高新技术-超微粉技术将姬松茸子实体粉碎,使其组织细胞高度破坏,提高了多糖的溶出率。