作者：
Derong,Lin [1]
;
Yichen,Huang [2]
;
Yuanmeng,Yang [3]
;
Xiaomei,Long [4]
;
Wen,Qin [5]
;
Hong,Chen [6]
;
Qing,Zhang [7]
;
Zhijun,Wu [8]
;
Suqing,Li [9]
;
Dingtao,Wu [10]
;
Lijiang,Hu [11]
;
Xingwen,Zhang [12]
作者单位：
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. lindr2018@sicau.edu.cn.
[1]
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. 18723091689@163.com.
[2]
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. sicau_yym@126.com.
[3]
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. 18428301943@163.com.
[4]
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. qinwen@sicau.edu.cn.
[5]
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. chenhong945@sicau.edu.cn.
[6]
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. zhangqing@sicau.edu.cn.
[7]
School of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China. wzj@sicau.edu.cn.
[8]
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. lsq03_2001@163.com.
[9]
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China. DT_Wu@sicau.edu.cn.
[10]
State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, China. hulijiang2008@126.com.
[11]
State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, China. zhangxinwen@hit.edu.cn.
[12]
DOI
10.3390/polym10080819
PMID
30960744
发布时间
2024-07-14
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