| Authors: |
Tang C; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China., Qian Y; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China., Jia S; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China., Zhang J; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China., Zhang Y; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China., Ren Y; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China., Yong H; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China., Xu J; College of Tourism and Cuisine Science, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China. 008122@yzu.edu.cn., Kan J; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China., Liu J; College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China. junliu@yzu.edu.cn. |
