| Authors: |
Feng X; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China; Shaanxi Agricultural Products Processing Technology Research Institute, Xi'an 710021, Shaanxi, China., Li H; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China. Electronic address: hongbo715@163.com., Dai Q; Shaanxi Agricultural Products Processing Technology Research Institute, Xi'an 710021, Shaanxi, China; China Rural Technology Development Center, Beijing 100045, China., Li N; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China; Engineering Research Center of Personalized Anti-aging Health Product Development and Transformation of Shaanxi Higher Education Institutes, Applied Research Institute of Life Sciences, Xi'an International University, Xi'an 710077, China., Zhao L; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China., Liu Z; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China; Shaanxi Agricultural Products Processing Technology Research Institute, Xi'an 710021, Shaanxi, China., Zhang J; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China., Mo H; School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China. |
