| Authors: |
Fang H; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China., Chen H; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China., Guo Q; Youth Science and Technology Innovation Research Team, Jiangxi Provincial Center for Disease Control and Prevention, Nanchang 330029, PR China., Xiong S; College of Life Science, Jiangxi Normal University, Nanchang 330022, PR China., Yao M; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China., Li X; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China., Huang X; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China., Xiong Y; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Nanchang University, Nanchang 330047, PR China; Jiangxi Provincial Key Laboratory of Agrofood Safety and Quality, Nanchang University, Nanchang 330047, PR China. Electronic address: xiongyonghua@ncu.edu.cn. |
