Yang, Guotai
Huang, Min
Wang, Yutong
Chen, Guanhua
Zhao, Yu
Xu, Hengyi http://orcid.org/0000-0003-0457-9665
Funding for this research was provided by:
Key Technologies Research and Development Program (2018YFC1602500)
State Key Laboratory of Food Science and Technology, Nanchang University, Chin (SKLF-ZZB-201720)
Educational Commission of Jiangxi Province, China (GJJ150014)
Article History
Received: 12 June 2019
Accepted: 25 October 2019
First Online: 19 November 2019
Compliance with ethical standards
:
: The authors declare no conflict of interest.