Yu, Jiahao
Aboshora, Waleed
Zhang, Shuqin
Zhang, Lianfu
Funding for this research was provided by:
the Jiangsu province “Collaborative Innovation Center for Food Safety and Quality Control” industry development program, the Fundamental Research Funds for the Central Universities (JUSRP51501)
Specialized Research Fund for the Doctoral Program of Higher Education (SRFDP 20130093110008)