| Authors: |
Zhang R; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, P. R. China.; Institute of Future Food Technology, JITRI, Yixing 214200, P. R. China., Xue D; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, P. R. China.; Wuxi Children's Hospital, Wuxi 214023, P. R. China., Chen JP; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, P. R. China.; Institute of Future Food Technology, JITRI, Yixing 214200, P. R. China., Su C; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, P. R. China.; Institute of Future Food Technology, JITRI, Yixing 214200, P. R. China., Li H; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, P. R. China., Gong JS; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, P. R. China.; Institute of Future Food Technology, JITRI, Yixing 214200, P. R. China., Xu ZH; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Biotechnology, Jiangnan University, Wuxi 214122, P. R. China.; College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China.; Institute of Future Food Technology, JITRI, Yixing 214200, P. R. China., Shi JS; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, P. R. China.; Institute of Future Food Technology, JITRI, Yixing 214200, P. R. China. |
