About the Authors
- Haiying Cai
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Contributed equally to this work with: Haiying Cai, Yang Li
Affiliations College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
- Yang Li
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Contributed equally to this work with: Haiying Cai, Yang Li
Affiliations College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
- Minjie Zhao
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Affiliations College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
- Guanwen Fu
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Affiliation Hangzhou Kangyuan Food Technology Co., Ltd, Hangzhou, China
- Jia Lai
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Affiliations College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China
- Fengqin Feng
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* E-mail: fengfq@zju.edu.cn
Affiliations College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
Competing Interests
The co-author Guanwen Fu is employed by a commercial company; Hangzhou Kangyuan Food Technology Co., Ltd. We confirm that this does not alter your adherence to all PLOS ONE policies on sharing data and materials
Author Contributions
Conceived and designed the experiments: YL HC MZ FF. Performed the experiments: HC YL MZ GF JL. Analyzed the data: HC YL JL. Contributed reagents/materials/analysis tools: HC YL JL. Wrote the paper: HC YL FF.