Wang, Zi-Chao
Zhao, Mou-Ming
Fang, Zhongxiang
Chen, De-Wei
Funding for this research was provided by:
National Natural Science Foundation of China (31660448)
BaGui Scholars Program of Food Biotechnology
Natural Science Foundation of Guangxi Province (CN) (2016GXNSFAA380290 & 2016GXNSFEA380003)