LU Aichun
(1.College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China)SU Jiayi
(1.College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China)YANG Xun
(1.College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China)RAN Jiaxin
(1.College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China)GUO Junbin
(1.College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China)TANG Dejian
(2.Ankang R&D Centre for Selenium Enriched Products, Ankang 725000, China)QI Meng
(2.Ankang R&D Centre for Selenium Enriched Products, Ankang 725000, China)XIA Zengrun
(2.Ankang R&D Centre for Selenium Enriched Products, Ankang 725000, China)LIANG Xingtang
(3.Qinzhou Key Laboratory of Biowaste Resources for Selenium-enriched Functional Utilization, School Petroleum and Chemical Engineering, Beibu Gulf University, Qinzhou 535011, China)YIN Yanzhen
(3.Qinzhou Key Laboratory of Biowaste Resources for Selenium-enriched Functional Utilization, School Petroleum and Chemical Engineering, Beibu Gulf University, Qinzhou 535011, China)CAO Yong
(1.College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China)MIAO Jianyin*
(1.College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, Guangzhou 510642, China)