作者单位:
Key Laboratory for Biorheological Science and Technology of Ministry of Education, State and Local Joint Engineering Laboratory for Vascular Implants, Bioengineering College of Chongqing University, Chongqing 400044, PR China. luosteel@cqu.edu.cn.
[1]
Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, PR China.
[2]
Strong-flavor Baijiu Solid-state Fermentation Key Laboratory of China Light Industry, Wuliangye Group Co., Ltd, Yibin, 644007, PR China.
[3]
Chongqing University Three Gorges Hospital, Chongqing, 404000, PR China. 562470526@qq.com.
[4]
Chongqing Key Laboratory of Bio-perception & Intelligent Information Processing, School of Microelectronics and Communication Engineering, Chongqing University, Chongqing, 400044, PR China.
[5]
DOI
10.1039/d2ay00166g
PMID
35364606
发布时间
2022-06-28