| Authors: |
Yu LF; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Food Safety Detection Key Laboratory of Sichuan Province, Chengdu, 610041, China., Ye YL; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Zhou J; School of Biotechnology, Jiangnan University, Wuxi, 214122, China., Jin YH; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Sun YH; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Yan LX; Analysis and Testing Center, Jiangnan University, Wuxi, 214122, China., Li CM; Technology Innovation Center of Special Food, State Administration for Market Regulation (TISF), Wuxi Food Safety Inspection and Test Center, Wuxi, 214100, China., Chang JY; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Chen WJ; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Liu F; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Feng YW; Technology Innovation Center of Special Food, State Administration for Market Regulation (TISF), Wuxi Food Safety Inspection and Test Center, Wuxi, 214100, China., Huang XD; Technology Innovation Center of Special Food, State Administration for Market Regulation (TISF), Wuxi Food Safety Inspection and Test Center, Wuxi, 214100, China., Zhang Y; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Food Safety Detection Key Laboratory of Sichuan Province, Chengdu, 610041, China. Electronic address: zhangyijnu@jiangnan.edu.cn. |
