Xu, Zhenbo
Liang, Yanrui
Lin, Shiqi
Chen, Dingqiang
Li, Bing
Li, Lin
Deng, Yang
Funding for this research was provided by:
International Science & Technology Cooperation Program (2013B051000014)
National Natural Science Foundation of China (31201362 & 31101278)
National Outstanding Doctoral Dissertation Funding (201459)
Guangdong Outstanding Doctoral Dissertation Funding (K3140030)
the National Science and Technology Support Program (2012BAD37B01)
the National 973-Plan of China (2012CB720800)
Open Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University (Dr. Zhenbo Xu, 2015)