作者：
Xiaoming,Yuan [1]
;
Zhenjun,Zhu [2]
;
Zhichao,Huang [1]
;
Shan,Yu [1]
;
Hui,Jin [1]
;
Bo,Chen [1]
;
Shubo,Yu [3]
;
Liang,Xue [3]
;
Moutong,Chen [3]
;
Jumei,Zhang [3]
;
Juan,Wang [4]
;
Qingping,Wu [3]
;
Yu,Ding [5]
作者单位：
Department of Food Science & Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, China; Key Laboratory of Agricultural Microbiomics and Precision Application (MARA), Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China.
[1]
Department of Food Science & Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, China.
[2]
Key Laboratory of Agricultural Microbiomics and Precision Application (MARA), Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China.
[3]
College of Food Science, South China Agricultural University, Guangzhou 510642, China.
[4]
Department of Food Science & Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, China. Electronic address: dingyu@jnu.edu.cn.
[5]
DOI
10.1016/j.ijfoodmicro.2023.110339
PMID
37517118
发布时间
2023-09-25
换一批
换一批
