Funding for this research was provided by:
National Natural Science Foundation of China (31801583)
Natural Science Foundation of Jiangsu Province (BK20181343, BK20180607)
National First-Class Discipline Program of Food Science and Technology (JUFSTR20180203)
Postgraduate Research and Practice Innovation Program of Jiangsu Provence (KYCX17_1406)
Article History
Received: 12 January 2019
Revised: 5 March 2019
Accepted: 8 March 2019
First Online: 26 March 2019
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.
: This article does not contain any studies with human participants or animals performed by any of the authors.