| Authors: |
Yun D; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China., Yang C; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China., Wang X; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China., Zhou L; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China., Jia M; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China., Liang J; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China., Hu X; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China., Niu L; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China.; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, 450001, China., Mo F; Department of Naval Nutrition and Food Hygiene, Faculty of Naval Medicine, Naval Medical University, 800 Xiangyin Road, Shanghai, 200433, China., Wang J; Department of Anesthesiology, Changhai Hospital, Naval Medical University, 168 Changhai Road, 200433, Shanghai, China., Liu Z; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China. zhigangliu@nwsuaf.edu.cn.; Medicine-Agriculture Interdisciplinary Center, Institute of Nutrition, Fudan University, Shanghai, 20003, China. zhigangliu@nwsuaf.edu.cn. |
