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REVIEW
ZICHEN LIU1,#, SIYAO GUO2,3,#, MENGZHI JI1, KAILI SUN1, ZHONGFANG LI4,*, XIANGYU FAN1,*
1 School of Biological Science and Technology, University of Jinan, Jinan, 250022, China
2 Nanyang Technological University Food Technology Centre (NAFTEC), 637459, Singapore
3 School of Chemical and Biomedical Engineering, Nanyang Technological University, 637459, Singapore
4 College of Food and Bioengineering, Hezhou University, Hezhou, 542899, China
* Address correspondence to: Xiangyu Fan, ; Zhongfang Li,
# These authors contributed equally to this work.
(This article belongs to this Special Issue: Bacteriophage Biology and Biotechnology)
BIOCELL 2020, 44(4), 683-694. https://doi.org/10.32604/biocell.2020.011713
Received 25 May 2020; Accepted 18 August 2020; Issue published 24 December 2020
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