作者机构:[1]College of Light Industry and Food Science, South China University of Technology, Guangzhou 510642, Guangdong, China, [2]School of Medicine, Shenzhen University, Shenzhen 518060, Guangdong, China, [3]College of Chemistry and Chemical Engineering, Shenzhen University, Shenzhen 518060, Guangdong, China
相关基金:This research was supported by the Natural Science Foundation of China (30871752) and the High-tech Industrialization Funding of Guangdong Province (2009B011300010).
Biographical note of the first author: WU Xu Li, male, born in 1977, Ph.D candidate, majoring in food nutrition and food safety.
Correspondence -should be addressed to WU Hui. Tel: 86-20-87112853. Fax: 86-20-87112853. E-mail: fehwu@scut.edu.cn