Authors
TONG TONG
Beijing Key Laboratory of Bioactive Substances and Functional Foods and Department of Food Science, College of Biochemical Engineering, Beijing Union University, Beijing, China
XIAOHUI NIU
Beijing Key Laboratory of Bioactive Substances and Functional Foods and Department of Food Science, College of Biochemical Engineering, Beijing Union University, Beijing, China
QIAN LI
Beijing Key Laboratory of Bioactive Substances and Functional Foods and Department of Food Science, College of Biochemical Engineering, Beijing Union University, Beijing, China
YUXI LING
Beijing Key Laboratory of Bioactive Substances and Functional Foods and Department of Food Science, College of Biochemical Engineering, Beijing Union University, Beijing, China
ZUMING LI
Beijing Key Laboratory of Bioactive Substances and Functional Foods and Department of Food Science, College of Biochemical Engineering, Beijing Union University, Beijing, China
JIA LIU
Internal Trade Food Science and Technology (Beijing) Co., Ltd, Beijing, China
MICHAEL ZHANG
Department of Physics and Astronomy, University of Manitoba, Winnipeg, Canada
ZHIHUI BAI
Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, China
RAN XIA
Department of Physics and Astronomy, University of Manitoba, Winnipeg, Canada
ZHICHAO WU
Department of Physics and Astronomy, University of Manitoba, Winnipeg, Canada
XIU LIU
China National Research Institute of Food and Fermentation Industies Co., Ltd, Beijing, China