| Authors: |
Fang W; College of Food Science, Sichuan Agricultural University, Yaan, 625014, China., Wang D; College of Food Science, Sichuan Agricultural University, Yaan, 625014, China; Clinical Laboratory, Sichuan Province Forestry Center Hospital, Chengdu, 610000, China., Ma X; College of Food Science, Sichuan Agricultural University, Yaan, 625014, China., Wu J; College of Food Science, Sichuan Agricultural University, Yaan, 625014, China., Liu K; College of Food Science, Sichuan Agricultural University, Yaan, 625014, China., Chen M; College of Food Science, Sichuan Agricultural University, Yaan, 625014, China., Lee K; Department of Mechanical Engineering, Incheon National University, Incheon, 22012, Republic of Korea. Electronic address: knjulee@inu.ac.kr., Liu Y; College of Food Science, Sichuan Agricultural University, Yaan, 625014, China; Department of Mechanical Engineering, Incheon National University, Incheon, 22012, Republic of Korea. Electronic address: yaowenliu@sicau.edu.cn. |
