作者单位:
Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 ?rslev, Denmark
[1]
Institute of Chemical Engineering, Biotechnology, and Environmental Technology, University of Southern Denmark, Niels Bohrs Allé 1, 5230 Odense M, Denmark
[2]
Laboratory of Plant Physiology, Wageningen University, Droevendaalsesteeg 1, 6708 PB Wageningen, Netherlands
[3]
发布时间
2013-11-20