Chen, Yang
Jin, Yan
Stanton, Catherine
Paul Ross, R.
Zhao, Jianxin
Zhang, Hao
Yang, Bo
Chen, Wei
Funding for this research was provided by:
National Natural Science Foundation of China (Nos. 31801521, Nos.31722041)
National Natural Science Foundation of China (Nos.31820103010)
National First-Class Discipline Program of Food Science and Technology (JUFSTR20180102)
Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX19_1829)
Wuxi Young Talent Foundation (QNRC075)
Article History
Received: 8 December 2019
Accepted: 14 April 2020
First Online: 29 April 2020
Compliance with ethical standards
:
: The authors declare no conflict of interest.