DING Xi-Yue1, HUANG Lin-Yu1, QUAN Wen-Xuan1, LI Yuan1, HUANG Cheng1, ZOU Xiao-Chuan1,2,3,4
1. Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China; 2. Chongqing Collaborative Innovation Center for Functional Food, Chongqing 400067, China; 3. Chongqing Engineering Research Center of Functional Food, Chongqing 400067, China; 4. Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing 400067, China