Jiang, Lei
Belwal, Tarun
Huang, Hao
Ge, Zhiwei
Limwachiranon, Jarukitt
Zhao, Yechao
Li, Li
Ren, Guoping
Luo, Zisheng
Funding for this research was provided by:
Fuli Institute of Food Science, Zhejiang University (KY201405)
National Natural Science Foundation of China (31371856, 31571895)
Key Research and Development Program of Zhejiang province (2018C02049)
Article History
Received: 3 April 2018
Accepted: 12 August 2019
First Online: 29 August 2019