| Autori: |
Du F; State Key Laboratory of Microbial Technology, Nanjing Normal University, Nanjing, People's Republic of China.; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China., Xu Q; State Key Laboratory of Microbial Technology, Nanjing Normal University, Nanjing, People's Republic of China.; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China., Li X; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China., Hang Y; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China., Zhang D; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China., Zhang F; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China., Ma W; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China., Sun X; State Key Laboratory of Microbial Technology, Nanjing Normal University, Nanjing, People's Republic of China. xiaomansun@njnu.edu.cn.; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China. xiaomansun@njnu.edu.cn., Huang H; State Key Laboratory of Microbial Technology, Nanjing Normal University, Nanjing, People's Republic of China.; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, People's Republic of China. |