Wang, Xiaole
Niazi, Sobia
Yukun, Huang
Sun, Weijia
Wu, Shijia
Duan, Nuo
Hun, Xu
Wang, Zhouping
Funding for this research was provided by:
National S&T Support Program of China (2015BAD17B02)
Key Research and Development Program of Jiangsu Province (BE2016306)
National Natural Science Foundation of China (21375049, 31401576)
National Natural Science Foundation of China (31401575)
China Postdoctoral Science Foundation (2016T90430)
Synergetic Innovation Center of Food Safety and quality control of Jiangsu Province