Liu, H. N. http://orcid.org/0000-0002-5710-8624
Hu, C.-A. A.
Bai, M. M.
Liu, Gang
Tossou, M. C. B.
Xu, K.
Li, F. N.
Liao, P.
Kong, X. F.
Wu, X.
Yin, Y. L.
Funding for this research was provided by:
National Natural Science Foundation of China (31501964, 31601953)
National Natural Science Foundation of China (31402088)
Chinese Academy of Sciences visiting professorship for senior international scientists (2016VBB007)
State Key Laboratory of Food Science and Technology, Nanchang University (SKLF-ZZB-201509)
Key Research and Development Program of Shandong Province (2015STS007)