Xu, Youqiang
Ma, Yuyue
Yao, Su
Jiang, Zengyan
Pei, Jiangsen
Cheng, Chi
Funding for this research was provided by:
Scientific and Technological Development Project of China National Research Institute of Food and Fermentation Industries (2015KJFZ-BS-03)
Yantaishi Technology Development Project (2014SF151)