Niazi, Sobia
Khan, Imran Mahmood
Yan, Lv
Khan, Muhammad Issa
Mohsin, Ali
Duan, Nuo
Wu, Shijia
Wang, Zhouping
Funding for this research was provided by:
Distinguished Professor Program of Jiangsu Province.
National First-class Discipline Program of Food Science and Technology (JUFSTR20180303)
S&T Support Program of Jiangsu Province (BE2017623)
National Natural Science Foundation of China (31871881)
Jiangsu Agriculture Science and Technology Innovation Fund (CX(18)2025)
Article History
Received: 13 October 2018
Revised: 27 November 2018
Accepted: 3 January 2019
First Online: 9 February 2019
Compliance with ethical standards
:
: The authors declare no conflict/competing interest and manuscript is approved by all authors for publication.