| Authors: |
Tang J; College of Biology and Food Engineering, Chongqing Sanxia University of Science and Technology, Chongqing, 404100, China., Ru Y; College of Biology and Food Engineering, Chongqing Sanxia University of Science and Technology, Chongqing, 404100, China., Deng Y; College of Biology and Food Engineering, Chongqing Sanxia University of Science and Technology, Chongqing, 404100, China., Zeng Z; College of Biology and Food Engineering, Chongqing Sanxia University of Science and Technology, Chongqing, 404100, China., Zhang S; College of Biology and Food Engineering, Chongqing Sanxia University of Science and Technology, Chongqing, 404100, China., Zhou M; College of Biology and Food Engineering, Chongqing Sanxia University of Science and Technology, Chongqing, 404100, China., Xie M; College of Biology and Food Engineering, Chongqing Sanxia University of Science and Technology, Chongqing, 404100, China., Liu M; College of Biology and Food Engineering, Chongqing Sanxia University of Science and Technology, Chongqing, 404100, China., Liu R; College of Biology and Food Engineering, Chongqing Sanxia University of Science and Technology, Chongqing, 404100, China., Gan L; College of Biology and Food Engineering, Chongqing Sanxia University of Science and Technology, Chongqing, 404100, China., Hu J; College of Biology and Food Engineering, Chongqing Sanxia University of Science and Technology, Chongqing, 404100, China. 20180016@sanxiau.edu.cn. |
