Authors
Lei Tian
College of Food and Biological Engineering, Xihua University; Food Microbiology Key Laboratory of Sichuan Province, PR China
Key Laboratory of Bio-resources and Eco-environment, the Ministry of the Education, College of Life Sciences, Sichuan University, P. R. China
Avram and Stella Goldstein-Goren, Department of Biotechnology Engineering, Faculty of Engineering Sciences, Ben Gurion University of the Negev, Israel
Dongmei Luo
Key Laboratory of Bio-resources and Eco-environment, the Ministry of the Education, College of Life Sciences, Sichuan University, P. R. China
Rui Li
Key Laboratory of Bio-resources and Eco-environment, the Ministry of the Education, College of Life Sciences, Sichuan University, P. R. China
Pengrui Jiao
Key Laboratory of Bio-resources and Eco-environment, the Ministry of the Education, College of Life Sciences, Sichuan University, P. R. China
Zhiwei Zhou
Key Laboratory of Bio-resources and Eco-environment, the Ministry of the Education, College of Life Sciences, Sichuan University, P. R. China
Robert S. Marks
Avram and Stella Goldstein-Goren, Department of Biotechnology Engineering, Faculty of Engineering Sciences, Ben Gurion University of the Negev, Israel
Qun Sun
Key Laboratory of Bio-resources and Eco-environment, the Ministry of the Education, College of Life Sciences, Sichuan University, P. R. China