| Authors: |
Meng P; School of Management Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China. minsha@nufe.edu.cn.; Key Laboratory of Food Processing and Quality Control, Nanjing University of Finance and Economics, Nanjing 210023, China., Li P; School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China., Ding D; School of Management Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China. minsha@nufe.edu.cn.; Key Laboratory of Food Processing and Quality Control, Nanjing University of Finance and Economics, Nanjing 210023, China., Gong Y; School of Management Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China. minsha@nufe.edu.cn.; Key Laboratory of Food Processing and Quality Control, Nanjing University of Finance and Economics, Nanjing 210023, China., Guo X; School of Management Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China. minsha@nufe.edu.cn.; Key Laboratory of Food Processing and Quality Control, Nanjing University of Finance and Economics, Nanjing 210023, China., Sha M; School of Management Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China. minsha@nufe.edu.cn.; Key Laboratory of Food Processing and Quality Control, Nanjing University of Finance and Economics, Nanjing 210023, China. |
