胡宝东
(1.贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025)邱树毅
(1.贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025)周鸿翔
(1.贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025)王晓丹
(1.贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025)(2.贵州大学生命科学学院,贵州贵阳 550025)HU Bao-dong
(1. Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, School of Liquor-making and Food Engineering, Guizhou University, Guiyang 550025, China)QIU Shu-yi
(1. Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, School of Liquor-making and Food Engineering, Guizhou University, Guiyang 550025, China)ZHOU Hong-xiang
(1. Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, School of Liquor-making and Food Engineering, Guizhou University, Guiyang 550025, China)WANG Xiao-dan
(1. Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, School of Liquor-making and Food Engineering, Guizhou University, Guiyang 550025, China)(2.College of Life Sciences, Guizhou University, Guiyang 550025, China)