Liu, De
Shi, Yaoyao
Lin, Xiaojun
Xian, Chao
Gu, Zhiyang
Funding for this research was provided by:
National Natural Science Foundation of China (51675439)
Fuli Institute of Food Science, Zhejiang University (LY19F030006)
Article History
Received: 27 May 2019
Accepted: 3 September 2019
First Online: 8 November 2019