Bai, Miaomiao
Liu, Hongnan
Xu, Kang
Oso, Abimbola Oladele
Wu, Xin
Liu, Gang
Tossou, Myrlene Carine B.
Al-Dhabi, Naif Abdullah
Duraipandiyan, Veeramuthu
Xi, Qianyun
Yin, Yinlong
Funding for this research was provided by:
National Natural Science Foundation of China (31501964, 31402088)
research program of State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-ZZB-201509)
the Chinese Academy of Science STS Project (KFJ-EW-STS-063)
Key research and development program of Shandong province (2015STS007)