Ye, Hua
Duan, Nuo
Wu, Shijia
Tan, Guiliang
Gu, Huajie
Li, Jinghong
Wang, Haitao
Wang, Zhouping
Funding for this research was provided by:
the National Natural Science Fund of China (NSFC 21375049)
the special fund for innovation in inspection and detection of food and drug of GDFDA (2015ZX07)
Key Research and Development Program of Jiangsu Province (BE2016306)
the natural science foundation of Jiangsu Province (BK20140155)
China Postdoctoral Science Foundation (2016T90430)
the Technology R&D Program of Suzhou (SYN201513)