| Authors: |
Wang D; College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, The People's Republic of China., Feng J; College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, The People's Republic of China., Li N; College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, The People's Republic of China., Liu Y; College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, The People's Republic of China., Lu Q; College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, The People's Republic of China., Li Y; College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, The People's Republic of China., Zhang Y; College of Food and Health, Zhejiang A&F University, Hangzhou, 311300, The People's Republic of China. Electronic address: zym7307@zju.edu.cn. |