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Authors
Xu, Xumin
Ma, Xiaoyuan
Wang, Haitao
Wang, Zhouping
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Funding
Funding for this research was provided by:
Key Research and Development Program of Jiangsu Province (BE2017623)
national first-class discipline program of Food Science and Technology (JUFSTR20180303)
Distinguished Professor Program of Jiangsu Province
Synergetic Innovation Center of Food Safety and quality control of Jiangsu Province
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Article History
Received: 3 March 2018
Accepted: 25 May 2018
First Online: 12 June 2018
Compliance with ethical standards
:
: The author(s) declare that they have no competing interests.
