| Authors: |
Wang SS; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China., Li T; Institute of Agricultural Products Preservation and Processing Technology (National Engineering and Technology Research Center for Preservation of Agricultural Products), Tianjin Academy of Agricultural Sciences, Key Laboratory of Storage and Preservation of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300384, China., Wei CJ; University Engineering Research Center of Advanced Technologies in Medical and Biological Intelligent Manufacturing, Guangxi Medical University, Key Laboratory of Longevity and Aging-Related Diseases of Chinese Ministry of Education, Institute of Neuroscience, School of Basic Medical Sciences, Guangxi Key Laboratory of Brain Science, Key Laboratory of Basic Research on Brain Function and Disease of Guangxi Health Commission, Nanning 530021, China., Cui LY; University Engineering Research Center of Advanced Technologies in Medical and Biological Intelligent Manufacturing, Guangxi Medical University, Key Laboratory of Longevity and Aging-Related Diseases of Chinese Ministry of Education, Institute of Neuroscience, School of Basic Medical Sciences, Guangxi Key Laboratory of Brain Science, Key Laboratory of Basic Research on Brain Function and Disease of Guangxi Health Commission, Nanning 530021, China. |
