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Authors
Li, Ping
Gu, Qing
Wang, Yuejiao
Yu, Yue
Yang, Lanlan
Chen, Jieyan V.
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Funding
Funding for this research was provided by:
the National Key Research and Development Program of China (2016YFD0400400)
the Food Science and Engineering-the most important discipline of Zhejiang Province (2017SIAR202)
International Science & Technology Cooperation Program of China (2013DFA32330)
the Natural Science Foundation of Zhejiang Province (LY16C200002)
Major Science and Technology Project of Zhejiang Province (2015C02039)
National Science Foundation of China (31601449)
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