Zeng, Cheng
Zhao, Rongbin
Ma, Maomao
Zeng, Zheling
Gong, Deming
Funding for this research was provided by:
the International Science and Technology Cooperation Program of China (2011DFA32770)
the International Science and Technology Cooperation Program of Jiangxi Province (No. 20112BDH80004, 20123BDH80011)
the International Science and Technology Cooperation Program of Nanchang City (No.211-DWHZ-SWYY-001)
the Science and Technology Program of Jiangxi Education Department (No.KJLD12012)
the Research Program of State Key Laboratory of Food Science and Technology, Nanchang University (No. SKLF-ZZA-201303, SKLF-ZZB-201517, SKLF-ZZA-201610)
the Science and Technology Program of Jiangxi Province (No. 20143ACG70015)