Autor: |
Han Y; College of Food Science and Engineering , Northwest A&F University , Yangling , Shaanxi 712100 , PR China., Yang W; College of Food Science and Engineering , Northwest A&F University , Yangling , Shaanxi 712100 , PR China., Luo X; College of Food Science and Engineering , Northwest A&F University , Yangling , Shaanxi 712100 , PR China., He X; College of Food Science and Engineering , Northwest A&F University , Yangling , Shaanxi 712100 , PR China., Yu Y; College of Food Science and Engineering , Northwest A&F University , Yangling , Shaanxi 712100 , PR China., Li C; College of Food Science and Engineering , Northwest A&F University , Yangling , Shaanxi 712100 , PR China., Tang W; College of Food Science and Engineering , Northwest A&F University , Yangling , Shaanxi 712100 , PR China., Yue T; College of Food Science and Engineering , Northwest A&F University , Yangling , Shaanxi 712100 , PR China.; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling) , Ministry of Agriculture , Yangling , Shaanxi 712100 , PR China.; National Engineering Research Center of Agriculture Integration Test (Yangling) , Yangling , Shaanxi 712100 , PR China., Li Z; College of Food Science and Engineering , Northwest A&F University , Yangling , Shaanxi 712100 , PR China.; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling) , Ministry of Agriculture , Yangling , Shaanxi 712100 , PR China.; National Engineering Research Center of Agriculture Integration Test (Yangling) , Yangling , Shaanxi 712100 , PR China. |