Yang, Yukun http://orcid.org/0000-0002-0481-2132
Chang, Yuanyuan
Guo, Yuanyuan
Yu, Ligang
Zhang, Guohua
Zhai, Doudou
Wang, Xiaomin
Sun, Xiaotao
Funding for this research was provided by:
National Natural Science Foundation of China (31701686, 31801670)
Young Technology Research Fund of Shanxi (201701D221180)
Scientific and Technological Innovation Programs of Higher Education Institutions in Shanxi (201802016)
the fund of the Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (FQS-201803)
Article History
Received: 17 February 2019
Accepted: 1 July 2019
First Online: 31 July 2019
Compliance with ethical standards
: The authors declare that they have no competing interests.