Wang, Maolan
Liu, Ronghao
Lu, Xiuying
Zhu, Ziyi
Wang, Hailin
Jiang, Lei
Liu, Jingjing
Wu, Zhihua
Funding for this research was provided by:
the National Natural Science Foundation of China (41663004)
the Open Project Program of State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-KF-201619)
the Open Project Program of the Key Laboratory of Poyang Lake Environment and Resource Utilization Ministry of Education, Nanchang University (PYH2015-02)
Article History
Received: 31 March 2017
Accepted: 6 March 2018
First Online: 15 March 2018