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Authors
Fu, Jing
Zeng, Cheng
Zeng, Zheling
Wang, Baogui
Wen, Xuefang
Yu, Ping
Gong, Deming
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Funding
Funding for this research was provided by:
International Science and Technology Cooperation Program of China (2011DFA32770)
the Science and Technology Program of Jiangxi Education Department (KJLD12012)
International Science and Technology Cooperation Program of Nanchang City (211-DWHZ-SWYY-001)
Research Program of State Key Laboratory of Food Science and technology, Nanchang University (SKLF-ZZA-201303, SKLF-ZZB-201517, SKLF-ZZA-201610)
Science and Technology Program of Jiangxi Province (20143ACG70015)
International Science and Technology Cooperation Program of Jiangxi Province (20112BDH80004, 20123BDH80011)
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