1School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, P. R. China,
2Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,
3Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China,
4Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, P. R. China,
5Academy of State Administration of Grain, Beijing 100037, P. R. China
1School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, P. R. China,
2Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China,
3Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China,
4Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, P. R. China,
5Academy of State Administration of Grain, Beijing 100037, P. R. China
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Corresponding author:
Fazheng Ren , Tel: +86-10-6273-6344,
Received: 23 January 2015 • Revised: 11 May 2015 • Accepted: 11 May 2015