| Authors: |
Shen SG; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology Tianjin 300457 P. R. China pphan@tust.edu.cn +86 22 60602298 +86 22 60601598., Jia SR; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology Tianjin 300457 P. R. China pphan@tust.edu.cn +86 22 60602298 +86 22 60601598., Yan RR; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology Tianjin 300457 P. R. China pphan@tust.edu.cn +86 22 60602298 +86 22 60601598., Wu YK; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology Tianjin 300457 P. R. China pphan@tust.edu.cn +86 22 60602298 +86 22 60601598., Wang HY; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology Tianjin 300457 P. R. China pphan@tust.edu.cn +86 22 60602298 +86 22 60601598., Lin YH; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology Tianjin 300457 P. R. China pphan@tust.edu.cn +86 22 60602298 +86 22 60601598., Zhao DX; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology Tianjin 300457 P. R. China pphan@tust.edu.cn +86 22 60602298 +86 22 60601598., Tan ZL; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology Tianjin 300457 P. R. China pphan@tust.edu.cn +86 22 60602298 +86 22 60601598., Lv HX; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology Tianjin 300457 P. R. China pphan@tust.edu.cn +86 22 60602298 +86 22 60601598., Han PP; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology Tianjin 300457 P. R. China pphan@tust.edu.cn +86 22 60602298 +86 22 60601598. |
