| Authors: |
Liu QR; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China. Electronic address: qingruliu@xhu.edu.cn., Zhang SH; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China., Zhang XJ; School of Biotechnology, Jiangnan University, Wuxi 214122, PR China., Zhu ZJ; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China., Li RY; Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China; Shandong Qiaofu Food Group Co., Ltd, Zibo 255100, PR China., Wang ST; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shi JS; School of Biotechnology, Jiangnan University, Wuxi 214122, PR China., Zhang SY; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Shen CH; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China., Fang GY; College of Food & Health, Zhejiang A&F University, Hangzhou 311300, PR China., Liu QQ; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China., Yuan YJ; Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, Xihua University, Chengdu 610039, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, School of Food and Bioengineering, Xihua University, Chengdu 610039, PR China. Electronic address: yyja9791@sina.com., Xu ZH; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address: zhenghxu@scu.edu.cn. |
