INFORMAZIONI SU QUESTO ARTICOLO
Categoria dell'articolo: short-communication
Pubblicato online: 23 nov 2020
Pagine: 503 - 508
Ricevuto: 18 giu 2020
Accettato: 02 set 2020
DOI: https://doi.org/10.33073/pjm-2020-043
Parole chiave
© 2020 Kong-Yang Wu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
WU, KONG-YANG
College of Life Science, Luoyang Normal UniversityLuoyang, China
YANG, TONG-XIANG
College of Food and Bioengineering, Henan University of Science and TechnologyLuoyang, China