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Authors
Wei, Benliang
Peng, Zhen
Huang, Tao
Guan, Qianqian
Xie, Mingyong
Xiong, Tao
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (31560449, 31760457)
National Key Research and Development Program of China (2017YFD0400503-3)
National Key Research and Development Program of China (2017YFD0400705-2)
State Key Laboratory of Food Science and Technology Nanchang University (SKLF-ZZB-201711)
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Article History
Received: 4 July 2019
Revised: 10 January 2020
Accepted: 18 January 2020
First Online: 28 February 2020
Compliance with ethical standards
:
: This publication declares no conflict of interest including any financial, personal or other relationships with other people or organizations.
