| Authors: |
Xu Q; School of Life Sciences, Huzhou Normal University, Huzhou, Zhejiang 313000, PR China., Du M; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China., Yan M; Xinchang NHU Vitamin Co., Ltd, Shaoxing, Zhejiang 312500, PR China., Wu Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China., Lan D; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China., Wang W; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China. Electronic address: wangweifei@gdaas.cn., Wang Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Yue-s Special Nutrition Technology Co. Ltd., Foshan, Guangdong 528200, PR China. Electronic address: yonghw@scut.edu.cn. |
