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Authors
Zou, Chun
Duan, Xuguo
Wu, Jing
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Funding
Funding for this research was provided by:
the National Science Foundation for Distinguished Young Scholars (31425020)
the National Natural Science Foundation of China (31271813, 31401636)
the Natural Science Foundation of Jiangsu Province (BK20140142)
the 111 Project (No. 111-2-06)
the Fundamental Research Funds for the Central Universities (JUSRP11511)
the Independent Research Program of State Key Laboratory of Food Science and Technology, Jiangnan University (5812060204150170)
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