Updates are available Correction dated 2021-10-15
Click to view Correction: https://doi.org/10.1007/s00394-021-02706-w
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Authors
Fang, Zhifeng
Li, Lingzhi
Zhao, Jianxian
Zhang, Hao
Lee, Yuan-Kun
Lu, Wenwei
Chen, Wei
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (31820103010, 31771953, 31871774)
National first-class discipline program of Food Science and Technology (JUFSTR20180102)
Fundamental Research Funds for the Central Universities (JUSRP51903B)
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More Information
Article History
Received: 3 September 2019
Accepted: 11 November 2019
First Online: 30 November 2019
Change Date: 15 October 2021
Change Type: Correction
Change Details: A Correction to this paper has been published:
Change Details: https://doi.org/10.1007/s00394-021-02706-w
Compliance with ethical standards
:
: There are no conflicts to declare.
