Autor: |
Zhang L; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Liu Y; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Li CX; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Zhu L; Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, 432000, P. R. China., Xiong GY; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Fan SL; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Dai JJ; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Xiao H; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China.; Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, 432000, P. R. China. |