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Autor:
Lin Y; Key Laboratory of Functional Dairy,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China., Lu Y; Key Laboratory of Functional Dairy,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China., Huang Z; Key Laboratory of Functional Dairy,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China., Wang Y; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, 100089, China., Song S; Key Laboratory of Functional Dairy,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China., Luo Y; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, 100089, China., Ren F; Key Laboratory of Functional Dairy,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, 100089, China., Guo H; Key Laboratory of Functional Dairy,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, 100089, China.
Publikováno v:
Molecular nutrition & food research [Mol Nutr Food Res] 2022 Jun; Vol. 66 (11), pp. e2100551. Date of Electronic Publication: 2022 Apr 01.