| Authors: |
Xiong YS; College of Light Industry and Food Engineering, Guangxi University, Nanning, China., Zhao LN; College of Light Industry and Food Engineering, Guangxi University, Nanning, China., Du SY; College of Light Industry and Food Engineering, Guangxi University, Nanning, China., Tao XY; College of Light Industry and Food Engineering, Guangxi University, Nanning, China., Wei YH; Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning, China., Lu HQ; College of Light Industry and Food Engineering, Guangxi University, Nanning, China., Li W; Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning, China. Electronic address: liwen@gxmzu.edu.cn., Li K; College of Light Industry and Food Engineering, Guangxi University, Nanning, China; Collaborative Innovation Center for Sugar Industry Co-built by Provincial and Ministerial Departments, Guangxi University, Nanning, China. Electronic address: likaigxu@126.com., Dong H; College of Light Industry and Food Sciences, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou, China. |
