| Authors: |
Huang YT; Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, 310018, PR China., Zhang X; Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, 310018, PR China., Ding XM; Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, 310018, PR China., Wu RQ; Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, 310018, PR China., Zhou S; School of Science, Faculty of Engineering and Science, University of Greenwich, Chatham, ME4 4TB, UK. Electronic address: s.zhou@greenwich.ac.uk., Zhou T; Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, 310018, PR China. Electronic address: taozhou@zjgsu.edu.cn. |
