WU Yun
(1.College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, ürümqi 830052, China)WU Hao-tian
(1.College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, ürümqi 830052, China)SONG Sheng-jian
(1.College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, ürümqi 830052, China)(2.Scienceand Technology Project Service Center of Xinjiang Uygur Autonomous Region, ürümqi 830011, China)YIN Ming-yuan
(1.College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, ürümqi 830052, China)TIAN Ge
(1.College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, ürümqi 830052, China)MA Wen-rui
(1.College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, ürümqi 830052, China)WANG Wei
(1.College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, ürümqi 830052, China)ZHANG Ya-nan
(1.College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, ürümqi 830052, China)GULINAZI
(1.College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, ürümqi 830052, China)