Zhao, Xiao
Cai, Miao
Yang, Zhi-Jie
Luo, Tian-Qi
Sarwar, Abid
Megrous, Sarah
Aziz, Tariq
Yang, Zhen-Nai
Funding for this research was provided by:
Beijing Talent Cultivation Quality Construction - First-class Professional Construction (Municipal Level) - Food Science and Engineering (PXM2019_014213_000010)
National Key Research and Development Program of China (2018YFC1604302)
National Natural Science Foundation of China (31871823)
Article History
Received: 21 May 2019
Revised: 22 July 2019
Accepted: 1 September 2019
First Online: 14 September 2019
Compliance with ethical standards
:
: The authors declare no conflict of interest.
: This article does not contain any studies with human or animal subjects.