| Authors: |
Guo D; School of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China., Wang Z; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, China., Wei W; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China., Song W; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, China., Wu J; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, China., Wen J; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, China., Hu G; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, China., Li X; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China., Gao C; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China., Chen X; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China., Liu L; School of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China. Electronic address: mingll@jiangnan.edu.cn. |
