| Authors: |
Zeng W; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China., Pan X; Emergency Trauma Surgery, The First People's Hospital of Yunnan Province, Kunming, Yunnan 650031, PR China., Li S; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China., Zhuang Y; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China; Yunnan Technology Innovation Center of Woody Oil, Yunnan Academy of Forestry and Grassland, Kunming, Yunnan 650201, PR China; Yunnan Key Laboratory of Plateau Food Advanced Manufacturing, Kunming 650500, PR China., Xu H; School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, PR China., Pan H; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China. Electronic address: Redfish0217@163.com., Huang S; Faculty of Chemical Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China. Electronic address: huangsq93@sina.com. |
