Jiang, Han
Tang, Xuan
Zhou, Qingqing
Zou, Jiong
Li, Ping
Breukink, Eefjan
Gu, Qing
Funding for this research was provided by:
This project was funded by the National Science Foundation of China (No. 31601449)
Natural Science Foundation of Zhejiang Province (No. LY16C200002)
Natural Science Foundation of Zhejiang Province (No.LQ18C200004)
International Science & Technology Cooperation Program of China (No. 2013DFA32330)
the Major Science and Technology Projects of Zhejiang Province (2015C02039)
the Major Science and Technology Projects of Zhejiang Province (2015C02022)
the Food Science and Engineering-the most important discipline of Zhejiang Province (2017SIAR202)
Article History
Received: 14 April 2018
Revised: 11 June 2018
Accepted: 16 June 2018
First Online: 7 July 2018
Compliance with ethical standards
:
: The authors declare that they have no competing interests.
: This article does not contain any studies with human participants or animals performed by any of the authors.