Zhang, Rongli
Jiang, Can
Fan, Xiaoxia
Yang, Renchun
Sun, Yanyan
Zhang, Cuige
Funding for this research was provided by:
National Natural Science Foundation of China (NSFC 21504001, NSFC 51572004)
foundation of Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, Jiangnan University (JDSJ2015-02)
Natural Science Foundation of the Higher Education Institutions of Anhui Province (KJ2016SD06, KJ2017A115)
Anhui Provincial Natural Science Research Program of High Education Improvement Plan (TSKJ2016B17)