Zhang, Xinxin
Chu, Ruilin
Xu, Sui
Fu, Haitian
Tang, Jianxia
Chen, Limei
Shi, Xiaodan
Chen, Jing
Li, Yuhong
Zhu, Guoding
Han, Eun-Taek
Xuan, Yinghua
Cao, Jun
Cheng, Yang
Funding for this research was provided by:
National Natural Science Foundation of China (81601787, 81871681)
Natural Science Foundation of Jiangsu Province (BK20160192, BK20150001)
Jiangsu Provincial Key Research and Development Program (BE2016631)
Fundamental Research Funds for the Central Universities funded by the Ministry of Education of China (JUSRP51710A)
Bill and Melinda Gates Foundation (OPP1161962)
national first-class discipline program of Food Science and Technology (JUFSTR20180101)
Jiangsu Provincial Project of Invigorating Health Care through Science, Technology and Education
Article History
Received: 4 November 2018
Accepted: 26 March 2019
First Online: 11 April 2019