| Authors: |
Xu H; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China., Li D; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China., Jiang X; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China., Pei Q; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China., Li Z; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China., Xie M; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China., Xiong T; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.; International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China., Liu Z; State Key Laboratory of Food Science and Resources, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China. liuzhanggen@163.com.; College of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China. liuzhanggen@163.com.; International Institute of Food Innovation, Xiaolan Economic and Technological Development Zone, Nanchang University, Luozhu Road, Nanchang, Jiangxi, People's Republic of China. liuzhanggen@163.com. |
