[Yaoying Zeng; Jiaming Zhang; Hui Su; Yubo Xiong; Zhou Wenhua] Central South University of Forestry and Technology, School of Food Science and Engineering, Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center for Deep Processing of Rice and By-products, 498 Shaoshan South Road, Tianxin District, Changsha City, Hunan Province, China
College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan Province 422000, PR China
Lingling District Market Supervision Administration, Yongzhou City, Hunan Province, China
[Le Xie] Central South University of Forestry and Technology, School of Food Science and Engineering, Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center for Deep Processing of Rice and By-products, 498 Shaoshan South Road, Tianxin District, Changsha City, Hunan Province, China<&wdkj&>College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan Province 422000, PR China
[Ye Zhao] Central South University of Forestry and Technology, School of Food Science and Engineering, Hunan Key Laboratory of Processed Food for Special Medical Purpose, National Engineering Research Center for Deep Processing of Rice and By-products, 498 Shaoshan South Road, Tianxin District, Changsha City, Hunan Province, China<&wdkj&>Lingling District Market Supervision Administration, Yongzhou City, Hunan Province, China
