Author(s) affiliations:Jie Tu1, Jun Chen2, Shuyun Zhu3, Chunxiao Zhang2, Hua Chen2, Youbing Liu2
1Department of Food Quality and Safety, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013; Department of Biotechnology and Engineering,College of Biology and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
2Department of Chinese Medicine and Pharmacology, School of Pharmacy, Jiangsu University, Zhenjiang, Jiangsu, 212013, China
3Department of Food Quality and Safety, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China