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Ning Z, Ma C, Zhong W, Liu C, Niu J, Wang C, Wang Z. Compound mutation by ultraviolet and diethyl sulfate of protease producing thermophilic bacteria to hydrolyze excess sludge. BIORESOURCE TECHNOLOGY 2024; 395:130330. [PMID: 38224788 DOI: 10.1016/j.biortech.2024.130330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 01/07/2024] [Accepted: 01/12/2024] [Indexed: 01/17/2024]
Abstract
Excess sludge (ES), a resource-rich organic waste, can be solubilized by thermophilic enzymes to extract proteins for sludge reduction and resources recovery. To solve the problems of low hydrolysis effect of ES and low enzyme producing ability of wild thermophilic bacteria, ultraviolet and diethyl sulfate (UV-DES) were adopted to mutate thermophilic bacteria in this study. Mutation sites were detected and annotated by whole genome sequencing analysis. The results showed that UV-DES mutagenesis could effectively improve enzyme-producing capacity of thermophilic bacteria and promote the hydrolysis of ES. The protease activity of the mutant strain KT16 was 46.7 % higher than that of the original strain DC8. The protein extraction rate with enzyme produced by KT16 reached 83.3 %. The total content of proteins recycled through KT16 enzyme solution was 3539.6 mg·L-1, 18.4 % higher than that of DC8. This work provided a theoretical idea and technical guidance for the protein recovery from ES.
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Affiliation(s)
- Zhifang Ning
- College of Environmental Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; Pollution Prevention Biotechnology Laboratory of Hebei Province, Shijiazhuang 050018, China
| | - Caiyun Ma
- College of Environmental Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; Pollution Prevention Biotechnology Laboratory of Hebei Province, Shijiazhuang 050018, China
| | - Weizhang Zhong
- College of Environmental Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; Pollution Prevention Biotechnology Laboratory of Hebei Province, Shijiazhuang 050018, China.
| | - Chun Liu
- College of Environmental Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; Pollution Prevention Biotechnology Laboratory of Hebei Province, Shijiazhuang 050018, China
| | - Jianrui Niu
- College of Environmental Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China; Pollution Prevention Biotechnology Laboratory of Hebei Province, Shijiazhuang 050018, China
| | - Changwei Wang
- College of Environmental Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China
| | - Zhaoyang Wang
- College of Environmental Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China
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Zhang Y, Yao Y, Zhou T, Zhang F, Xia X, Yu J, Song S, Hayat K, Zhang X, Ho CT. Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20251-20259. [PMID: 38060299 DOI: 10.1021/acs.jafc.3c07476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/08/2023]
Abstract
The browning formation and taste enhancement of peptides derived from soybean, peanut, and corn were studied in the light-colored Maillard reaction compared with the deep-colored reaction. The fluorescent compounds, as the browning precursors, were accumulated during the early Maillard reaction of peptides and subsequently degraded into dark substances, which resulted in a higher browning degree of deep-colored Maillard peptides (MPs), especially for the MPs derived from corn peptide. However, the addition of l-cysteine in light-colored Maillard reaction reduced the formation of deoxyosones and short-chain reactive α-dicarbonyls, thereby weakening the generation of fluorescent compounds and inhibited the browning of MPs. Synchronously, the peptides were thermally degraded into small peptides and amino acids, which were consumed less during light-colored thermal reaction due to its shorter reaction time at high temperature compared with deep-colored ones, thus contributing to a stronger saltiness perception of light-colored MPs than deep-colored MPs. Besides, the Maillard reaction products derived from soybean and peanut peptides possessed an obvious "kokumi" taste, making them suitable for enhancing the soup flavors.
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Affiliation(s)
- Yanqun Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Yishun Yao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Tong Zhou
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Foxin Zhang
- Anhui Qiang Wang Flavouring Food Co., Ltd., Anhui Province Key Laboratory of Functional Compound Seasoning, No. 1 Shengli Road, Jieshou 236500, Anhui, P.R. China
| | - Xue Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 200235, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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Rapid Screening of High-Yield Gellan Gum Mutants of Sphingomonas paucimobilis ATCC 31461 by Combining Atmospheric and Room Temperature Plasma Mutation with Near-Infrared Spectroscopy Monitoring. Foods 2022; 11:foods11244078. [PMID: 36553820 PMCID: PMC9777525 DOI: 10.3390/foods11244078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/23/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
In this study, an efficient mutagenesis and rapid screening method of high-yield gellan gum mutant by atmospheric and room temperature plasma (ARTP) treatment combined with Near-Infrared Spectroscopy (NIRS) was proposed. A NIRS model for the on-line detection of gellan gum yield was constructed by joint interval partial least squares (siPLS) regression on the basis of chemical determination and NIRS acquisition of gellan gum yield. Five genetically stable mutant strains were screened using the on-line NIRS detection of gellan gum yield in the fermentation from approximately 600 mutant strains induced by ARTP. Remarkably, compared with the original strain, the gellan gum yield of mutant strain 519 was 9.427 g/L (increased by 133.5%) under the optimal fermentation conditions, which was determined by single-factor and response surface optimization. Therefore, the method of ARTP mutation combined with the NIRS model can be used to screen high-yield mutant strains of gellan gum and other high-yield polysaccharide strains.
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Wang Y, Cao K, Li H, Sun H, Liu X. Improvement of active peptide yield, antioxidant activity and anti-aging capacity of rapeseed meal fermented with YY-112 pure fermentation and co-fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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A Novel Fermented Rapeseed Meal, Inoculated with Selected Protease-Assisting Screened B. subtilis YY-4 and L. plantarum 6026, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity. Foods 2022; 11:foods11142118. [PMID: 35885361 PMCID: PMC9317248 DOI: 10.3390/foods11142118] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/11/2022] [Accepted: 07/13/2022] [Indexed: 02/05/2023] Open
Abstract
A study was conducted to investigate the yield of small peptides from rapeseed meal (RSM) by solid-state fermentation (SSF) with acid-protease-assisting B. subtilis YY-4 and L. plantarum CICC6026 (FRSMP). This study explored the availability, antioxidant capacity and immunomodulation activity. The objective of this study was to develop a novel functional food ingredient to contribute to health improvement. The results showed that the concentrations of soluble peptides and free amino acids significantly increased after fermentation (p < 0.001), and the concentration of small molecular peptides (molecular weight < 1 KDa) significantly increased (p < 0.001). The dense surface microstructure of the RSM after fermentation was changed to be loose and porous. The FRSMP exhibited high availability and high antioxidant activity, and it displayed high immunomodulation activity. The novel fermentation was effective for improving the nutritional and biological properties, which provided a feasible method of enhancing the added value.
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Improvement of nutritional value, molecular weight patterns (soluble peptides), free amino acid patterns, total phenolics and antioxidant activity of fermented extrusion pretreatment rapeseed meal with Bacillus subtilis YY-1 and Saccharomyces cerevisiae YY-2. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113280] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Qi Z, Wu X, Yang Y, Wu B, Fu H. Discrimination of the Red Jujube Varieties Using a Portable NIR Spectrometer and Fuzzy Improved Linear Discriminant Analysis. Foods 2022; 11:foods11050763. [PMID: 35267396 PMCID: PMC8909659 DOI: 10.3390/foods11050763] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 02/17/2022] [Accepted: 02/25/2022] [Indexed: 02/06/2023] Open
Abstract
In order to quickly, nondestructively, and effectively distinguish red jujube varieties, based on the combination of fuzzy theory and improved LDA (iLDA), fuzzy improved linear discriminant analysis (FiLDA) algorithm was proposed to classify near-infrared reflectance (NIR) spectra of red jujube samples. FiLDA shows performs better than iLDA in dealing with NIR spectra containing noise. Firstly, the portable NIR spectrometer was employed to gather the NIR spectra of five kinds of red jujube, and the initial NIR spectra were pretreated by standard normal variate transformation (SNV), multiplicative scatter correction (MSC), Savitzky-Golay smoothing (S-G smoothing), mean centering (MC) and Savitzky-Golay filter (S-G filter). Secondly, the high-dimensional spectra were processed for dimension reduction by principal component analysis (PCA). Then, linear discriminant analysis (LDA), iLDA and FiLDA were applied to extract features from the NIR spectra, respectively. Finally, K nearest neighbor (KNN) served as a classifier for the classification of red jujube samples. The highest classification accuracy of this identification system for red jujube, by using FiLDA and KNN, was 94.4%. These results indicated that FiLDA combined with NIR spectroscopy was an available method for identifying the red jujube varieties and this method has wide application prospects.
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Affiliation(s)
- Zuxuan Qi
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China; (Z.Q.); (X.W.); (H.F.)
- High-Tech Key Laboratory of Agricultural Equipment and Intelligence of Jiangsu Province, Jiangsu University, Zhenjiang 212013, China
| | - Xiaohong Wu
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China; (Z.Q.); (X.W.); (H.F.)
- High-Tech Key Laboratory of Agricultural Equipment and Intelligence of Jiangsu Province, Jiangsu University, Zhenjiang 212013, China
| | - Yangjian Yang
- Research Institute of Zhejiang University-Taizhou, Taizhou 317700, China
- Correspondence:
| | - Bin Wu
- Department of Information Engineering, Chuzhou Polytechnic, Chuzhou 239000, China;
| | - Haijun Fu
- School of Electrical and Information Engineering, Jiangsu University, Zhenjiang 212013, China; (Z.Q.); (X.W.); (H.F.)
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Zhang B, Gao S, Jia F, Liu X, Li X. Categorization and authentication of Beijing‐you chicken from four breeds of chickens using near‐infrared hyperspectral imaging combined with chemometrics. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13553] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Binhui Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University Beijing China
| | - Song Gao
- College of Food Science and Nutritional Engineering, China Agricultural University Beijing China
| | - Fei Jia
- College of Food Science and Nutritional Engineering, China Agricultural University Beijing China
| | - Xue Liu
- College of Information and Electrical Engineering China Agricultural University Beijing China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University Beijing China
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Xing Z, Jiang H, He R, Mintah BK, Dabbour M, Dai C, Sun L, Ma H. Rapid detection model of
Bacillus subtilis
in solid‐state fermentation of rapeseed meal. J Food Saf 2020. [DOI: 10.1111/jfs.12754] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zheng Xing
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang Jiangsu China
| | - Hui Jiang
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang Jiangsu China
| | - Ronghai He
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang Jiangsu China
| | - Benjamin K. Mintah
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China
- ILSI‐UG FSNTC, Department of Nutrition and Food ScienceUniversity of Ghana Accra Ghana
| | - Mokhtar Dabbour
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China
- Department of Agricultural and Biosystems Engineering, Faculty of AgricultureBenha University Qaluobia Egypt
| | - Chunhua Dai
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang Jiangsu China
| | - Ling Sun
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang Jiangsu China
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang Jiangsu China
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10
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Hou X, Dai C, Tang Y, Xing Z, Mintah BK, Dabbour M, Ding Q, He R, Ma H. Thermophilic solid-state fermentation of rapeseed meal and analysis of microbial community diversity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108520] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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11
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Ding Q, Jiang H, Chen Y, Luo L, He R, Ma H, Wu‐Chen RA, Zhang T. Influence of nitrogen protection on the extraction yield and antioxidant activities of polyphenols by ultrasonic‐assisted extraction from rapeseed meal. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Qingzhi Ding
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Institute of Agricultural EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Hanfei Jiang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
| | - Yuxin Chen
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Lin Luo
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Ronghai He
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Ricardo A. Wu‐Chen
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
| | - Ting Zhang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Food Physical ProcessingJiangsu University Zhenjiang China
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Ding Q, Wu RA, Yin L, Zhang W, He R, Zhang T, Jiang H, Luo L, Ma H, Dai C. Antioxidation and memory protection effects of solid‐state‐fermented rapeseed meal peptides on
D
‐galactose‐induced memory impairment in aging‐mice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13145] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Qingzhi Ding
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Agricultural Engineering, Jiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang China
| | - Ricardo A. Wu
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Litao Yin
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Weiwei Zhang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Ronghai He
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang China
| | - Ting Zhang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Hanfei Jiang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
| | - Lin Luo
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Institute of Agricultural Engineering, Jiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang China
| | - Chunhua Dai
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Key Laboratory for Physical Processing of Agricultural ProductsJiangsu University Zhenjiang China
- Institute of Food Physical Processing, Jiangsu University Zhenjiang China
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