Wang, Feng
Wang, Yanyan
Zhu, Yan
Liu, Xiaosong
Xia, Hui
Yang, Xian
Sun, Guiju
Funding for this research was provided by:
National Natural Science Foundation of China (81573144)
the nutrition research foundation from the Chinese Nutrition Society (201326)
the Fundamental Research Funds for the Central Universities, and the Graduate Research and Innovation Projects of Colleges in Jiangsu Province (KYLX15_0175)