|
?:authorAffiliation
|
-
[\'National Engineering Research Center of Seafood, School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.. zhubeiwei@163.com.\', \'Department of Biomedical Defense, Faculty of Naval Medicine, Naval Medical University (Second Military Medical University), Shanghai 200433, China.\', \'CAS Key Laboratory of Pathogenic Microbiology and Immunology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China.\', \'National Engineering Research Center of Seafood, School of Food Science and Technology, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.. zhubeiwei@163.com and Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.\', \'Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education and Provincial Key Laboratory of Biotechnology, College of Life Sciences, Northwest University, Xi\'an 710069, China.\']
|
![[This page as RDF]](https://research.tib.eu/covid-19/static/rdf-icon.gif){kind=icon}