Li, Wei
Han, Yunsheng
Yuan, Xue
Wang, Guan
Wang, Zhibo
Pan, Qiqi
Gao, Yan
Qu, Yongli
Funding for this research was provided by:
National Natural Science Foundation of China (31340031)
Synergetic innovation center of food safety and nutrition, National Key Technologies R and D Program (2012BAD12B05-1 and 2012BAD12B02)