| Authors: |
Du C; School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China., Hu H; School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China., Zhu G; School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China., Duan Z; Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China.. Electronic address: dzq@ags.ac.cn., Shen Y; School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China., Lin L; School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China., Lu J; School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China., Zheng Z; School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China. Electronic address: zhengzhi@hfut.edu.cn. |
