Document is current
Any future updates will be listed below
-
Authors
Jiaojiao, Xia
Pengyun, Wang
Bin, Zou
Onyinye, Adesanya Idowu
-
Funding
Funding for this research was provided by:
China Postdoctoral Science Foundation (2014M550271)
Natural Science Foundation of Jiangsu province (BK20140529)
Key University Science Research Project of Jiangsu Province (14KJB530001)
Open Project Program of State Key Laboratory of Food Science and Technology of Jiangnan University (SKLF-KF-201919)
National Natural Science Foundation of China (No. 21406093)
- License Information
-
More Information
Article History
Received: 18 May 2020
Accepted: 9 September 2020
First Online: 23 September 2020
Conflict of interest
: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
