| Authors: |
Zhang F; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Guo J; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China. Electronic address: guojinying8@163.com., Li P; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Zhao F; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Yang X; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Cheng Q; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK., Elmore JS; Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK., Wang P; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China., Cui C; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan Province, PR China. |
