Liu, Qi
Wang, Li
Hu, Jie
Miao, Yanni
Wu, Zixue
Li, Jianrong
Funding for this research was provided by:
Food Science and Engineering-the most important discipline of zhejiang province of China (JYTsp20141061)
Basic Projects Fund of Zhejiang Gongshang University (3100XJ1514126)
National Natural Science Foundation of China (31471639)