Wu, Hao
Zhang, Wenli
Mu, Wanmeng
Funding for this research was provided by:
National Natural Science Foundation of China (31801583)
Natural Science Foundation of Jiangsu Province (BK20180607)
Research Program of State Key Laboratory of Food Science and Technology, Jiangnan University (SKLF-ZZA-201901)
the Postgraduate Research and Practice Innovation Program of Jiangsu Province (KYCX19_1817)
Article History
Received: 9 August 2019
Revised: 18 September 2019
Accepted: 22 September 2019
First Online: 22 October 2019
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.
: This article does not contain studies with human participants or animals carried out by any of the authors.