Su, Hong-ming
Feng, Li-na
Zheng, Xiao-dong
Chen, Wei
Funding for this research was provided by:
Scientific Research Foundation of the Education Department of Zhejiang Province (Y201328143)
Food Science and Engineering the Most Important Discipline of Zhejiang Province (JYTSP20142012)
National Key Technology R & D Program of China (2012BAD33B08)
Foundation of Fuli Institute of Food Science, Zhejiang University (2013), China