Xu, Yi
Kutsanedzie, Felix Y. H.
Sun, Hao
Wang, Mingxing
Chen, Quansheng
Guo, Zhiming
Wu, Jingzhu
Funding for this research was provided by:
the National Natural Science Foundation of China (31471646)
a key R&D Program of Jiangsu Province (BE2015302)
Beijing Key Laboratory of Big Data Technology for Food Safety,Beijing Technology&Business University (BKBD-2016KF06)