Xia, Kaixin
Zhang, Guowen
Li, Song
Gong, Deming
Funding for this research was provided by:
National Natural Science Foundation of China (CN) (Nos. 31460422 and 21167013)
Natural Science Foundation of Jiangxi Province (20143ACB20006)
Foundation of Jiangxi Provincial Office of Education (GJJ150187)
Objective-Oriented Project of State Key Laboratory of Food Science and Technology (SKLF–ZZA–201612)