Huang, Jinqing
Zhang, Wenjuan
Fan, Rong
Liu, Zhanggen
Huang, Tao
Li, Junyi
Du, Tonghao
Xiong, Tao
Funding for this research was provided by:
National Natural Science Foundation of China (31760457, 31560449)
National Key Research and Development Program of China (2017YFD0400503-3)
State Key Laboratory of Food Science and Technology Nanchang University (SKLF-ZZA-201610)
Article History
Received: 7 July 2019
Revised: 22 November 2019
Accepted: 3 December 2019
First Online: 1 January 2020