| Authors: |
Zhao Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China., Xu Z; State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, China., Liu H; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China., Kang J; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China. Electronic address: ji.kang@tust.edu.cn., Liu X; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China., Cui SW; Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, NIG 5C9, Canada., Zhang H; College of Food and Health, Zhejiang A&F University, Hangzhou, Zhejiang 311300, China., Yang M; Shandong Drug and Food Vocational College, Weihai, 264200, China., Jiang Y; Shandong Drug and Food Vocational College, Weihai, 264200, China., Guo Q; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China. Electronic address: guoqingbin008322@tust.edu.cn. |
