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Authors
Liu, Zhanggen
Li, Junyi
Zhou, Xiaowei
Wei, Benliang
Xie, Shuhu
Du, Tonghao
Zhao, Xueting
Jiang, Li
Xiong, Tao https://orcid.org/0000-0003-3702-5976
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (No. 31760457)
National Key Research and Development Program of China (2017YFD0400503-3)
State Key Laboratory of Food Science and Technology Nanchang University (SKLF-ZZB-201912)
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Article History
Received: 4 February 2020
Revised: 28 May 2020
Accepted: 11 February 2021
First Online: 7 April 2021
Compliance with ethical standards
:
: The author(s) declare that there are no conflicts of interest.
