Shi, Haisu
Chen, Haiqin
Gu, Zhennan
Zhang, Hao
Chen, Wei
Chen, Yong Q.
Funding for this research was provided by:
the National Natural Science Foundation of China (21276108, 31471128)
the Program for New Century Excellent Talents (NCET-13-0831)
the Program for Changjiang Scholars and Innovative Research Team in University (IRT1249)
the Fundamental Research Funds for the Central Universities (JUSRP51320B)
the Program of Collaborative innovation center of food safety and quality control in Jiangsu Province