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Authors
Zhang, Xi
Zhao, Yunying
Liu, Yingli
Wang, Jing
Deng, Yu
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Funding
Funding for this research was provided by:
National Key R&D Program of China (2019YFA09005502)
National Natural Science Foundation of China (21877053, 31601564)
Natural Science Foundation of Jiangsu Province (BK20181345)
National First-class Discipline Program of Light Industry Technology and Engineering (LITE2018-24)
the Open Project Program of China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University
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Article History
Received: 7 January 2020
Revised: 6 February 2020
Accepted: 9 March 2020
First Online: 25 March 2020
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.
