Lu, Naiyan
Zhang, Xuan
Song, Jiaoyang
Yu, Xuejian
Regenstein, Joe M.
Zhou, Peng
Funding for this research was provided by:
National Natural Science Foundation of China (31471697, 31401589)
Research Project of the Chinese Ministry of Education (113032A)
the 111 Project (B07029)
Open Project Program of State Key Laboratory of Food Science and Technology (SKLF-ZZB-201704)