作者：
Yating,Dong [1]
;
Haile,Ma [2]
;
Ling,Sun [3]
;
Ronghai,He [4]
;
Xiaofei,Ye [5]
;
Bingcheng,Gan [6]
;
Qin,Zhang [7]
;
ZongJun,Gong [7]
;
Xing,Han [8]
;
Xinlian,Duan [7]
;
Junjie,Yan [8]
作者单位：
School of Food and Biological Engineering, Institute of Food Physical Processing, International Joint Research Center for Food Physical Processing, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000, P.R. China.
[1]
School of Food and Biological Engineering, Institute of food physical processing, Jiangsu University.
[2]
School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China.
[3]
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang Jiangsu 212013, China.
[4]
School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang 212013, P.R. China; Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville 37996, Tennessee, USA.
[5]
Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000 P.R. China.
[6]
Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), Tianfu New Area, Chengdu, 610000, P.R. China.
[7]
Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science & Technology Center (NASC), 9 Hupan West Road, Tianfu New Area, Chengdu, 610000, P.R. China.
[8]
DOI
10.1615/IntJMedMushrooms.2023051538
PMID
38421697
发布时间
2024-03-01
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