Gao, He
Yang, Bo
Stanton, Catherine
Ross, R. Paul
Zhang, Hao
Chen, Haiqin http://orcid.org/0000-0002-2359-2622
Chen, Wei
Funding for this research was provided by:
National Natural Science Foundation of China (31722041, 31801521, 31571810)
Fundamental Research Funds for the Central Universities (JUSRP51702A, JUSRP11733)
the national first-class discipline program of Food Science and Technology (JUFSTR20180102)
the Jiangsu Province “Collaborative Innovation Center for Food Safety and Quality Control” the Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX18_1763)
Article History
Received: 21 February 2019
Revised: 21 April 2019
Accepted: 1 May 2019
First Online: 27 June 2019
Compliance with ethical standards
: This article does not contain any studies with human participants or animals performed by any of the authors.
: The authors declare that they have no conflict of interest.