作者：
Qian,Wu [1]
;
Yingna,Feng [2]
;
Yu,Ouyang [3]
;
Yinggang,Liang [4]
;
Kuoquan,Zhao [5]
;
Ying,Wang [6]
;
Qing,Luo [7]
;
Juan,Xiao [8]
;
Nianjie,Feng [9]
;
Mengzhou,Zhou [10]
作者单位：
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei, 430068, China. Electronic address: wuqian@hbut.edu.cn.
[1]
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei, 430068, China. Electronic address: yingnafeng2020@163.com.
[2]
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei, 430068, China. Electronic address: oyy940098506@163.com.
[3]
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei, 430068, China. Electronic address: Liangyinggang2021@163.com.
[4]
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei, 430068, China. Electronic address: kuoquanzhao@163.com.
[5]
Wuhan Institute of Design and Sciences, Wuhan, Hubei, 430205, China. Electronic address: kaixinniubao@126.com.
[6]
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei, 430068, China. Electronic address: zyqs31@163.com.
[7]
School of Food Science and Engineering, Hainan University/Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228, China. Electronic address: xiaojuan209218@163.com.
[8]
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei, 430068, China; School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan, Hubei, 430068, China. Electronic address: njfeng@hbut.edu.cn.
[9]
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei, 430068, China. Electronic address: zmzkelvin@163.com.
[10]
DOI
10.1016/j.fct.2021.112481
PMID
34375722
发布时间
2021-12-30
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