Ge, Huina
Sun, Hualei
Wang, Teng
Liu, Xinxin
Li, Xing
Yu, Fei
Han, Han
Wang, Jun
Li, Wenjie
Funding for this research was provided by:
National Nature Science Foundation of China (8157315, U1204823, and 81573243)
Science and Technology Foundation for Innovation Talent of Henan Province (154200510010)
Dietary Nutrition Research and Education Foundation of Danone (DIC2013-06)