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Authors
Wang, Xiaofen
Mao, Xuejin
Yan, Aiping
Tan, Ting
Yang, Yongli
Wan, Yiqun
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Funding
Funding for this research was provided by:
the National Natural Science Foundation of China (21465017)
the Key Technology Research and Development Program of Jiangxi Province (20133ACG70002)
he Key Technology Research and Development Program of Jiangxi Province (20141BBG70093, 20141BBF60047)
Jiangxi Province University Science and Technology Ground Plan Project (KJLD 14007)
the Science and Technology Program of the Education Department of Jiangxi Province (GJJ14221)
the Research Program of State Key Laboratory of Food Science and Technology in Nanchang University (SKLF-QN-201507, SKLF-ZZA-201612)
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