| Authors: |
Han Y; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang, 712100, Shaanxi, China., Zheng W; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang, 712100, Shaanxi, China., Mu Y; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang, 712100, Shaanxi, China., Feng T; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang, 712100, Shaanxi, China., Hao Y; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang, 712100, Shaanxi, China., Song W; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang, 712100, Shaanxi, China., Cai J; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang, 712100, Shaanxi, China., Zhan B; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang, 712100, Shaanxi, China., Zhang Z; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang, 712100, Shaanxi, China., Liu B; College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang, 712100, Shaanxi, China. bfliu9509@163.com. |
