作者单位:
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: linyanxin@bjfu.edu.cn.
[1]
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: liuyaran@bjfu.edu.cn.
[2]
Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland. Electronic address: shuliu@utu.fi.
[3]
Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland. Electronic address: mkkort@utu.fi.
[4]
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: LiuJN@bjfu.edu.cn.
[5]
Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: zhubaoqing@bjfu.edu.cn.
[6]
Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland. Electronic address: oskar.laaksonen@utu.fi.
[7]
DOI
10.1016/j.foodres.2021.110809
PMID
34980368
发布时间
2022-01-27