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Cheng, Yang

Wang, Bo

Lu, Feng

Ahmed, Md Atique

Han, Jin-Hee

Na, Sung Hun

Ha, Kwon-Soo

Park, Won Sun

Hong, Seok-Ho

Han, Eun-Taek

Funding for this research was provided by:

National Natural Science Foundation of China (81601787, 81871681)

Natural Science Foundation of Jiangsu Province (BK20160192)

national first-class discipline program of Food Science and Technology (JUFSTR20180101)

National Research Foundation of Korea (MSIP, NRF-2017R1A2A2A05069562)

Basic Science Research Program through the National NRF (2015R1A4A1038666)

Society of the Friendly Sons of St. Patrick for the Relief of Emigrants from Ireland (520170449)

Text and Data Mining valid from 2019-04-18