Chen, Xiaoyong
Song, Jia-Le
Hu, Qiang
Wang, Hongwei
Zhao, Xin
Suo, Huayi
Funding for this research was provided by:
Special Fund for Agro-scientific Research in the Public Interest (201303085)
the People’s Livelihood Science and technology innovation Foundation of Chongqing (cstc2015shmszx80021)
Fundamental Research Funds for the Central Universities (XDJK2016A018)
the Construction Program of Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education (167001)
Chongqing Research Program of Basic Research and Frontier Technology (cstc2016jcyjA0820)