Chen, Di
Xin, Xiao-xuan
Qian, Hao-cheng
Yu, Zhang-yin
Shen, Li-rong
Funding for this research was provided by:
National Natural Science Foundation of China (31271848)
Important Scientific & Technical Innovation Project of Hangzhou (20131812A25)
Foundation of Fuli Institute of Food Science of Zhejiang University, China (KY201404)