About the Authors
- Lingli Deng
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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, China
- Zhaoxia Wang
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Affiliations Shanghe Comprehensive Testing Center, Jinan 251600, China, School of Food and Bioengineering, Qilu University of Technology, Jinan 250353, China
- Sheng Yang
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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, China
- Junmei Song
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Affiliation School of Food and Bioengineering, Qilu University of Technology, Jinan 250353, China
- Fei Que
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Affiliation Department of Applied Engineering, Zhejiang Economic and Trade Polytechinc, Hangzhou 310018, China
- Hui Zhang
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* E-mail: hubert0513@zju.edu.cn (HZ); fengfq@zju.edu.cn (FF)
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, China
- Fengqin Feng
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* E-mail: hubert0513@zju.edu.cn (HZ); fengfq@zju.edu.cn (FF)
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, China
Competing Interests
The authors have declared that no competing interests exist.
Author Contributions
Conceived and designed the experiments: FQ JS HZ FF. Performed the experiments: LD ZW SY. Analyzed the data: LD ZW SY. Contributed reagents/materials/analysis tools: JS FF. Wrote the paper: LD ZW.