FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (14): 145-150.doi: 10.7506/spkx1002-6630-201814022
• Bioengineering • Previous Articles Next Articles
ZHANG Defu1,2, AN Hui1, ZHANG Jian1, ZHAO Yuzong1, ZHANG Rui1, LIU Xuefei1, YANG Lina1, BAI Fengling1, LI Chun3, ZHOU Dongsheng2, LI Yujin4, YIN Zhe2, LI Jianrong1,*