| Authors: |
He Q; School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, Jiangsu, China., Lu Q; School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, Jiangsu, China., Yuan S; School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, Jiangsu, China., Fan D; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, PR China., Tong X; Foshan Haitian (Gaoming) Flavoring and Food Limited Liability Company, Foshan, 528511, Guangdong, China., Chen Z; School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, Jiangsu, China.; Foshan Haitian (Gaoming) Flavoring and Food Limited Liability Company, Foshan, 528511, Guangdong, China., Wang S; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, PR China., Li S; School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212100, Jiangsu, China. lsj@just.edu.cn.; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, 300071, PR China. lsj@just.edu.cn. |
