| Authors: |
Bai Z; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China; Henan Food Raw Material Engineering Technology Research Center, (Henan University of Science and Technology), Luoyang, 471023, Henan, China. Electronic address: spbaizhouya@163.com., Wan J; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China., Deng W; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China., Wang Y; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China., Chen Y; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China; Henan Food Raw Material Engineering Technology Research Center, (Henan University of Science and Technology), Luoyang, 471023, Henan, China., Li P; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China., Yue C; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China., Luo D; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China; Henan Food Raw Material Engineering Technology Research Center, (Henan University of Science and Technology), Luoyang, 471023, Henan, China. Electronic address: luodenglin@163.com. |
