Erqing Jin
Erqing Jin
aDepartment of Chemical, Biochemical and Environmental Engineering, University of Maryland Baltimore County, 1000 Hilltop Circle, Baltimore, MD, 21250, USA
bDepartment of Food Science and Engineering, Jinan University, 601 West Huangpu Road, Guangzhou, 510632, China
a,b,
Lynn Wong
Lynn Wong
aDepartment of Chemical, Biochemical and Environmental Engineering, University of Maryland Baltimore County, 1000 Hilltop Circle, Baltimore, MD, 21250, USA
a,
Yun Jiao
Yun Jiao
aDepartment of Chemical, Biochemical and Environmental Engineering, University of Maryland Baltimore County, 1000 Hilltop Circle, Baltimore, MD, 21250, USA
a,
Jake Engel
Jake Engel
aDepartment of Chemical, Biochemical and Environmental Engineering, University of Maryland Baltimore County, 1000 Hilltop Circle, Baltimore, MD, 21250, USA
a,
Benjamin Holdridge
Benjamin Holdridge
aDepartment of Chemical, Biochemical and Environmental Engineering, University of Maryland Baltimore County, 1000 Hilltop Circle, Baltimore, MD, 21250, USA
a,
Peng Xu
Peng Xu
aDepartment of Chemical, Biochemical and Environmental Engineering, University of Maryland Baltimore County, 1000 Hilltop Circle, Baltimore, MD, 21250, USA
a,∗
aDepartment of Chemical, Biochemical and Environmental Engineering, University of Maryland Baltimore County, 1000 Hilltop Circle, Baltimore, MD, 21250, USA
bDepartment of Food Science and Engineering, Jinan University, 601 West Huangpu Road, Guangzhou, 510632, China
∗Corresponding author. pengxu@umbc.edu
Collection date 2019 Dec.
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