作者单位:
National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry & Technology, Changsha 410004, PR China; Shanxi Technology and Business College, Taiyuan 030006, China.
[1]
National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry & Technology, Changsha 410004, PR China.
[2]
Hunan Key Laboratory of Processed Food for Special Medical Purpose, Central South University of Forestry & Technology, Changsha 410004, PR China; National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry & Technology, Changsha 410004, PR China. Electronic address: t20142187@csuft.edu.cn.
[3]
College of Foreign Languages, Central South University of Forestry & Technology, Changsha 410004, PR China.
[4]
National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry & Technology, Changsha 410004, PR China; Yuelu Mountain Laboratory & International Cooperation Base of Science and Technology Innovation on Forest Resource Biotechnology of Hunan Province, Central South University of Forestry & Technology, Changsha 410004, PR China. Electronic address: gaoliuedu@csuft.edu.cn.
[5]
DOI
10.1016/j.ijbiomac.2023.127271
PMID
37804895
发布时间
2023-11-24