| Authors: |
Mi P; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China., Hu L; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China. Electronic address: hulb@sust.edu.cn., An Z; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China., Yuan J; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China., Zhu L; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China., Hu L; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China., Li H; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China., Tian L; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China., Yao L; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China., Mo H; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China. Electronic address: mohz@sust.edu.cn. |
