| Authors: |
Zeng Q; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Zhu C; Department of Food Nutrition and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China., Chen Q; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Gu J; College of Life Sciences, Huzhou University, Huzhou, Zhejiang 313000, China., Zhai Q; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Yang R; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Lyu X; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Yixing Institute of Food and Biotechnology, Wuxi, Jiangsu 214203, China. Electronic address: xmlyu@jiangnan.edu.cn. |
