作者：
Anzhen,Fu [1]
;
Yanyan,Zheng [2]
;
Jing,Guo [1]
;
Donald,Grierson [3]
;
Xiaoyan,Zhao [4]
;
Changlong,Wen [1]
;
Ye,Liu [1]
;
Jian,Li [2]
;
Xuewen,Zhang [2]
;
Ying,Yu [5]
;
Hong,Ma [5]
;
Qing,Wang [6]
;
Jinhua,Zuo [1]
作者单位：
Institute of Agri-food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China.
[1]
Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, 100048, China.
[2]
Ministry of Education Key Laboratory of Biodiversity Sciences and Ecological Engineering and State Key Laboratory of Genetic Engineering, Institute of Biodiversity Sciences and Institute of Plant Biology, School of Life Sciences, Fudan University, 2005 Songhu Road, Shanghai 200438, China.
[3]
School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, United Kingdom.
[4]
Biomarker Technologies Corporation, Beijing 101300, China.
[5]
Penn State Univ, Huck Inst Life Sci, Dept Biol, University Pk, PA 16802 USA.
[6]
DOI
10.1093/hr/uhac228
PMID
36643758
发布时间
2023-04-18
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