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Na Zhou
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology
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Dongsheng Li
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology
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Shan Wu
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology
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Sai He
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology
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Yang Chen
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology
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Ye Bai
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology
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Mingquan Zhou
Lianou Center of Wuhan University
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Jianjun He
Institute of Processing of Agricultural Produce and Nuclear Agricultural Research
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Chao Wang
Hubei Collaborative Innovation Center of Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology
