Sun, Zhenchun
Hayat, Khizar
Yu, Jingyang
Karangwa, Eric
Duhoranimana, Emmanuel
Zhang, Xiaoming https://orcid.org/0000-0002-1673-6026
Xia, Shuqin
Funding for this research was provided by:
National Key Research and Development Program of China (2017YFD0400105)
National Natural Science Foundation of China (CN) (31671826)
Collaborative innovation center of food safety and quality control in Jiangsu Province