Shen, Li-rong
Wang, Yi-ran
Zhai, Liang
Zhou, Wen-xiu
Tan, Liang-liang
Li, Mei-lu
Liu, Dan-dan
Xiao, Fa
Funding for this research was provided by:
Public Beneficial Scientific & Technical Plan of Zhejiang (2011C22039)
Important Scientific & Technical Plan of Zhejiang (2011C12023)
Important Scientific & Technical Innovation Project of Hangzhou (20131812A25)
Foundation of Fuli Institute of Food Science of Zhejiang University (KY201404)
National Natural Science Foundation of China (31271848)