Liu, Yanqi
Xu, Longlong
Song, Chunfang
Gu, Huangsen
Ji, Wen
Funding for this research was provided by:
Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology (FM-201802)
Innovation Team Foundation of Beijing Academy of Science and Technology (IG201403C2)
Beijing Natural Science Foundation (1182010)
Article History
Received: 2 October 2018
Accepted: 12 March 2019
First Online: 27 March 2019