作者：
Gong, Er Sheng [1]
;
Gao, Ningxuan [2]
;
Li, Tong [3]
;
Chen, Hongyu [3]
;
Wan, Yuehua [4]
;
Si, Xu [5]
;
Tian, Jinlong [1]
;
Shu, Chi [3]
;
Luo, Shunjing [3]
;
Zhang, Jiyue [4]
;
Zeng, Zicong [3]
;
Xia, Wen [3]
;
Li, Bin [1]
;
Liu, Chengmei [3]
;
Liu, Rui Hai [3]
作者单位：
Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
[1]
Chinese Acad Trop Agr Sci, Key Lab Trop Crop Prod Proc, Minist Agr, Agr Prod Proc Res Inst, Zhanjiang 524001, Peoples R China
[2]
Shenyang Agr Univ, Coll Food Sci, Key Lab Hlth Food Nutr & Innovat Mfg, Shenyang 110866, Liaoning, Peoples R China
[3]
Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA
[4]
Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China
[5]
发布时间
2019-12-10
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