Gu, Luping
Peng, Ning
Chang, Cuihua
McClements, David Julian
Su, Yujie
Yang, Yanjun
Funding for this research was provided by:
National 863 Plan of China (2013AA102207)
National Natural Science Foundation of China (31501428)
Jiangsu province “Collaborative Innovation Center for Food safety and quality control” industry development program