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Autor:
Bao M; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China., Hou K; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China., Xin C; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China., Zeng D; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China., Cheng C; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China., Zhao H; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China., Wang Z; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China., Wang L; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China.
Publikováno v:
Molecular nutrition & food research [Mol Nutr Food Res] 2022 Jun; Vol. 66 (11), pp. e2101030. Date of Electronic Publication: 2022 Apr 11.