| Authors: |
Gong P; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Ke Y; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Wang J; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Long H; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Yang W; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Wang J; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China., Li N; School of Food science and Engineering, Shaanxi University of Science and Technology, Xi'an, China.; School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi'an, China. |
