| Authors: |
Jiao JB; State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China.; College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China., Zhao CL; State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China., Cao JL; State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China., Lin T; State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China., Kang Q; State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China., Wang LJ; School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, China., Wang N; College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China., Du XJ; State Key Laboratory of Food Nutrition and Safety, Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China., Wang S; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China. |
