| Authors: |
Zhang Y; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, 030006, China., Liu W; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, 030006, China., Guo R; Changzhi Comprehensive Inspection and Testing Center, Changzhi Key Laboratory of Baijiu Quality and Safety, Changzhi, 046000, China., Qi Y; Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, No. 79, Longcheng Street, Taiyuan, 030031, China., Bai B; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, 030006, China., Zhang J; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, 030006, China., Hu N; College of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, China. Electronic address: hunan.snow@163.com., Gu Y; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China. Electronic address: guying@kust.edu.cn., Yang Y; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, 030006, China. Electronic address: yangyukun@sxu.edu.cn., Wang S; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, China. |
