| Authors: |
Li Z; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China., Cao H; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China., Wu Y; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China., Li H; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China., Sun G; Shandong Key Laboratory of Biological Preparation and Application Technology for Functional Gycomics, Baolingbao Biotechnology Co, Ltd., Dezhou (Yucheng), Shandong, China., Li K; Shandong Key Laboratory of Biological Preparation and Application Technology for Functional Gycomics, Baolingbao Biotechnology Co, Ltd., Dezhou (Yucheng), Shandong, China., Zhang S; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China., Li H; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China.; Shandong Key Laboratory of Biological Preparation and Application Technology for Functional Gycomics, Baolingbao Biotechnology Co, Ltd., Dezhou (Yucheng), Shandong, China., Yu J; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin, China. |
