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Review
Research Progress on Coronavirus Prevention and Control in Animal-Source Foods
Yi Gan1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China
https://orcid.org/0000-0003-2424-9751
Fang Tan4 Department of Public Health, Our Lady of Fatima University, Valenzuela, Philippines
, Ruokun Yi1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China
, Xianrong Zhou1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China
, Chong Li1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China
& Xin Zhao1 Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;2 Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of China;3 Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, People’s Republic of ChinaCorrespondence[email protected]
https://orcid.org/0000-0001-9798-7865
Pages 743-751
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Published online: 04 Aug 2020
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