1National Engineering Laboratory for Cereal Fermentation Technology (NELCF), School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China,
2China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, P. R. China,
3School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China,
4Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China
1National Engineering Laboratory for Cereal Fermentation Technology (NELCF), School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China,
2China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, P. R. China,
3School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China,
4Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China
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Corresponding author:
Yu Deng , Tel: +86-510-85329031,
Received: 18 May 2020 • Revised: 27 July 2020 • Accepted: 12 August 2020