| Authors: |
Zhang Q; College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, PR China., Tu Q; College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, PR China; Department of Food Science, University of Massachusetts, Amherst, MA, USA. Electronic address: tuqin@nwsuaf.edu.cn., Hickey ME; Department of Food Science, University of Massachusetts, Amherst, MA, USA., Xiao J; College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, PR China., Gao B; College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, PR China., Tian C; College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, PR China., Heng P; College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, PR China., Jiao Y; College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, PR China., Peng T; College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, PR China., Wang J; College of Chemistry & Pharmacy, Northwest A&F University, Yangling, Shaanxi, 712100, PR China. Electronic address: jywang@nwsuaf.edu.cn. |