Ke, Li-jing
Gao, Guan-zhen
Shen, Yong
Zhou, Jian-wu
Rao, Ping-fan
Funding for this research was provided by:
Ministry of Science and Technology of the People's Republic of China (CN) (Grant No.2010CB530605)
Zhejiang Provincial Top Key Discipline of Food Science and Biotechnology (JYTsp20141072)