作者：
Yanyang,Yu [1]
;
Shui,Jiang [2]
;
Zhiyong,Cui [3]
;
Ninglong,Zhang [3]
;
Mingyang,Li [3]
;
Jing,Liu [1]
;
Hengli,Meng [3]
;
Shengnan,Wang [3]
;
Yin,Zhang [4]
;
Jie,Han [5]
;
Xia,Sun [5]
;
Wenping,Zhao [6]
;
Yuan,Liu [7]
作者单位：
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China.
[1]
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China. Electronic address: jiangshui@sjtu.edu.cn.
[2]
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
[3]
Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.
[4]
School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China.
[5]
School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China. Electronic address: zhaowenping@sdut.edu.cn.
[6]
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China; School of Agricultural Engineering and Food Science, Shandong University of Technology, No.266 Xincun Xilu, Zibo, 255049, China. Electronic address: y_liu@sjtu.edu.cn.
[7]
DOI
10.1016/j.bios.2023.115357
PMID
37149968
发布时间
2023-05-19
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