| Authors: |
Liu Q; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; School of Synthetic Biology and Biomanufacturing, Tianjin University, Tianjin 300350, China.; State Key Laboratory of Synthetic Biology, Tianjin University, Tianjin 300350, China.. Electronic address: liuqian8912@tust.edu.cn., Liu QJ; Tianjin Key Laboratory of Composite and Functional Materials School of Materials Science and Engineering, Tianjin University, Tianjin 300350, China., Kang S; School of Synthetic Biology and Biomanufacturing, Tianjin University, Tianjin 300350, China.; State Key Laboratory of Synthetic Biology, Tianjin University, Tianjin 300350, China., Li J; School of Synthetic Biology and Biomanufacturing, Tianjin University, Tianjin 300350, China.; State Key Laboratory of Synthetic Biology, Tianjin University, Tianjin 300350, China., Xia H; School of Synthetic Biology and Biomanufacturing, Tianjin University, Tianjin 300350, China.; State Key Laboratory of Synthetic Biology, Tianjin University, Tianjin 300350, China., Qi H; School of Synthetic Biology and Biomanufacturing, Tianjin University, Tianjin 300350, China.; State Key Laboratory of Synthetic Biology, Tianjin University, Tianjin 300350, China.. Electronic address: haoq@tju.edu.cn. |
