This study was supported by the National Natural Science Foundation of China (Nos. 31471617, 31471679, 31371812), the Fundamental Research Funds for the Central Universities (No. JUSRP51708A) and National High Technology Research and Development Program 863 (No. 2013AA102203–7).
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China 2Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China 3School of Chemistry and Biology Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China Correspondence Li Wang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Email: wl0519@163-com-s.libyc.nudt.edu.cn:443 Funding information National Natural Science Foundation of China, Grant/Award Numbers: 31471617, 31471679, 31371812; The Fundamental Research Funds for the Central Universities, Grant/Award Number: JUSRP51708A; National High Technology Research and Development Program 863, Grant/Award Number: 2013AA102203-7
