| Authors: |
Zhao M; School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Han P; School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Mu H; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China., Sun S; Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021, China., Dong J; School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Sun J; School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Lu S; School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Wang Q; School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Ji H; School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China. |
