Ruichao Li1,2, Miaomiao Xie1, Jinfei Zhang1, Zhiqiang Yang1, Lizhang Liu1, Xiaobo Liu1, Zhiwei Zheng1, Edward Wai‐Chi Chan2, Sheng Chen1,2
1Shenzhen Key Lab for Food Biological Safety Control, Food Safety and Technology Research Center, Hong Kong PolyU Shen Zhen Research Institute, Shenzhen, P. R. China
2The State Key Lab of Chirosciences, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong SAR