Lin, Yanping
Yao, Bixia
Huang, Tingting
Zhang, Shichao
Cao, Xiaotong
Weng, Wen
Funding for this research was provided by:
Natural Science Foundation of Fujian Province of China (Nos. 2016Y0065, 2012J06005 and 2014J01053)
Education Bureau of Fujian Province of China (Nos. JK2011030 and JA13195)
External Foundation of MOE Key Laboratory of Analysis and Detection for Food Safety (Fuzhou University) (No. FS1307)