About the Authors
- Wangshu Mou
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Contributed equally to this work with: Wangshu Mou, Dongdong Li
Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People’s Republic of China
- Dongdong Li
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Contributed equally to this work with: Wangshu Mou, Dongdong Li
Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People’s Republic of China
- Jianwen Bu
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Affiliation Department of Food Science and Engineering, Shandong Agriculture and Engineering University, Ji’nan 250100, People’s Republic of China
- Yuanyuan Jiang
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Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People’s Republic of China
- Zia Ullah Khan
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Affiliation Department of Agriculture, Abdul Wali Khan University, Mardan 23200, KPK., Pakistan
- Zisheng Luo
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Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People’s Republic of China
- Linchun Mao
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Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People’s Republic of China
- Tiejin Ying
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* E-mail: tjying@zju.edu.cn
Affiliation College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People’s Republic of China
Competing Interests
The authors have declared that no competing interests exist.
Author Contributions
Conceived and designed the experiments: WSM DDL ZSL LCM TJY. Performed the experiments: WSM DDL JWB YYJ ZUK. Analyzed the data: WSM. Contributed reagents/materials/analysis tools: WSM TJY. Wrote the paper: WSM DDL TJY.