作者机构:[1]Instttute of Chmese Medtcine, 302 Hospital of People's Liberation Army, Beijing 100039, China, [2]Tianjin Key Laboratory of Food Nutrition and Safety, Faculty of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300222, China, [3]Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China, [4]College of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China, [5]Department of Chemistry, College of Chemistry and Molecular Science, Wuhan University, Wuhan, Hubei 430072, China
相关基金:Project supported by the National Natural Science Foundation of China (Nos. 39970911 and 30371724).