作者：
Acharya, Suresh [1]
;
Stark, Timo D. [2]
;
Oh, Seung Tack [1]
;
Jeon, Songhee [3]
;
Pak, Sok Cheon [4]
;
Kim, Mina [5]
;
Hur, Jinyoung [1]
;
Matsutomo, Toshiaki [6]
;
Hofmann, Thomas [5]
;
Hill, Rodney A. [7]
;
Balemba, Onesmo B. [7]
作者单位：
Tech Univ Munich, Chair Food Chem & Mol Sensory Sci, Lise Meitner Str 34, D-85354 Freising Weihenstephan, Germany
[1]
Charles Sturt Univ, Sch Biomed Sci, Bathurst, NSW 2795, Australia
[2]
Chonnam Natl Univ, Ctr Creat Biomed Scientists, Dept Biomed Sci, Gwangju 61469, South Korea
[3]
Dongkwang Pharmaceut Co Ltd, Res Inst, Seoul 04535, South Korea
[4]
Korea Food Res Inst, Sungnamsi 13539, South Korea
[5]
Univ Idaho, Dept Biol Sci, 875 Perimeter Dr,LSS 252, Moscow, ID 83844 USA
[6]
Univ Idaho, Dept Anim & Vet Sci, Moscow, ID 83844 USA
[7]
发布时间
2017-08-15
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