作者：
Jianping,Lei [1]
;
Longbipei,Cao [2]
;
Yifeng,Li [3]
;
Qixin,Kan [4]
;
Lixin,Yang [4]
;
Weijie,Dai [5]
;
Guo,Liu [6]
;
Jiangyan,Fu [7]
;
Yunjiao,Chen [4]
;
Qingrong,Huang [8]
;
Chi-Tang,Ho [8]
;
Yong,Cao [4]
;
Linfeng,Wen [4]
作者单位：
WENS Foodstuff Group Co., Ltd, Yunfu, 527400, China.
[1]
Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, USA.;Guangzhou Fenghuan Biotechnology Co., Ltd, Guangzhou, 510555, China.
[2]
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510642, China. wenlinfeng123@126.com.;Guangdong Huiertai Biotechnology Co., Ltd, Guangzhou, 510000, China.
[3]
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510642, China. wenlinfeng123@126.com.
[4]
Guangdong Huiertai Biotechnology Co., Ltd, Guangzhou, 510000, China.
[5]
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510642, China. wenlinfeng123@126.com.;College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, 510225, China.
[6]
Guangdong Meiweixian Flavoring Foods Co., Ltd, Zhongshan, 528437, China.
[7]
Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, USA.
[8]
DOI
10.1039/d4fo90095b
PMID
39302641
发布时间
2024-09-30
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