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Authors
Wan, Li
Zhu, Yingying
Zhang, Wenli
Mu, Wanmeng
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (No. 31922073)
Zhangjiagang international cooperation project (No. ZKH1905)
National First-Class Discipline Program of Food Science and Technology of China (JUFSTR20180203)
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Article History
Received: 13 March 2020
Revised: 11 April 2020
Accepted: 17 April 2020
First Online: 1 May 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.
