Yu, Leilei
Duan, Hui
Kellingray, Lee
Cen, Shi
Tian, Fengwei
Zhao, Jianxin
Zhang, Hao
Gall, Gwénaëlle Le
Mayer, Melinda J
Zhai, Qixiao
Chen, Wei
Narbad, Arjan
Funding for this research was provided by:
Basic Research Program of Jiangsu Province (BK20180603)
Key Programme (31820103010, 31530056)
National Natural Science Foundation of China (31772090)
Postdoctoral Research Foundation of China (2018M642166)
Postdoctoral Science Foundation of Jiangsu Province (2018K016A)
Self-determined Research Program of Jiangnan University (JUSRP11847)
the National first-class discipline program of Food Science and Technology (JUFSTR20180102)
BBSRC Newton Fund Joint Centre Award
BBSRC Institute Strategic Programme grant (BB/R012490/1, BBS/E/F/000PR10356)
Article History
First Online: 26 July 2020