About the Authors
- Rui Cai
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Contributed equally to this work with: Rui Cai, Zhouli Wang
Affiliation College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Zhouli Wang
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Contributed equally to this work with: Rui Cai, Zhouli Wang
* E-mail: yuetl305@nwsuaf.edu.cn (TY); wzl1014@nwsuaf.edu.cn (ZW)
Affiliation College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Yahong Yuan
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Affiliation College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Bin Liu
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Affiliation College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Ling Wang
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Affiliation College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
- Tianli Yue
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* E-mail: yuetl305@nwsuaf.edu.cn (TY); wzl1014@nwsuaf.edu.cn (ZW)
Affiliation College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
Competing Interests
The authors have declared that no competing interests exist.
Author Contributions
Conceived and designed the experiments: RC ZW BL TY. Performed the experiments: RC ZW LW. Analyzed the data: RC ZW YY BL. Contributed reagents/materials/analysis tools: RC YY TY. Wrote the paper: RC ZW.