| Authors: |
Li H; Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510006, PR China., Huang YY; College of Food Science and Engineering, Foshan University, Foshan 528225, PR China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, PR China., Addo KA; Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510006, PR China., Huang ZX; Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510006, PR China., Yu YG; Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510006, PR China. Electronic address: yuyigang@scut.edu.cn., Xiao XL; Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510006, PR China. Electronic address: fexxl@scut.edu.cn. |
