Yu, Zhuo-ping
Xu, Dong-dong
Lu, Lai-feng
Zheng, Xiao-dong
Chen, Wei
Funding for this research was provided by:
Zhejiang Provincial Natural Science Foundation of China (LZ14C200001)
National Key Technology R & D Program of China (2012BAD33B08)
Foundation of Fuli Institute of Food Science, Zhejiang University (2013), China