| Authors: |
Ye YL; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Food Safety Detection Key Laboratory of Sichuan Province, Chengdu, 610000, China; Key Laboratory of Food Contact Materials Safety, State Administration for Market Regulation, Nanjing, 210007, China., Zhang Y; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Food Safety Detection Key Laboratory of Sichuan Province, Chengdu, 610000, China; Key Laboratory of Food Contact Materials Safety, State Administration for Market Regulation, Nanjing, 210007, China. Electronic address: zhangyijnu@jiangnan.edu.cn., Cao J; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Zhou J; School of Biotechnology, Jiangnan University, Wuxi, 214122, China., Yu LF; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Yan LX; Analysis and Testing Center, Jiangnan University, Wuxi, 214122, China., Feng YW; Technology Innovation Center of Special Food, State Administration for Market Regulation (TISF), Wuxi, 214100, China., Huang XD; Technology Innovation Center of Special Food, State Administration for Market Regulation (TISF), Wuxi, 214100, China. Electronic address: hxd18961779006@wxifc.org.cn. |
