He, Shengfa
Li, Xin
Wu, Yong
Wu, Shandong
Wu, Zhihua
Yang, Anshu
Tong, Ping
Yuan, Juanli
Gao, Jinyan
Chen, Hongbing
Funding for this research was provided by:
National Natural Science Foundation of China (No.31171716)
Research Program of State Key Laboratory of Food Science and Technology (No.SKLF-ZZB-201510)
National High Technology Research and Development Program of China (No.2013AA102205)
Article History
Received: 15 January 2018
Revised: 23 February 2018
Accepted: 12 March 2018
First Online: 14 April 2018
Compliance with ethical standards
:
: All academic authors declare that they have no conflict of interest. Mr. Shandong Wu declares that he is the director of the Hangzhou Zheda Dixum Biological Gene Engineering Co., Ltd., but this company was not financially involved in the present study.