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Authors
Gu, Huajie
Hao, Liling
Ye, Hua
Ma, Pengfei
Wang, Zhouping
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Funding
Funding for this research was provided by:
the Technology Research and Development Program of Suzhou (SNG2018044)
Natural Science Foundation of Shanghai (18ZR1409500)
National Natural Science Foundation of China (31871881)
Jiangsu Agricultural Science and Technology Innovation Fund (CX (18)2025)
Science and Technology Support Program of Jiangsu Province (BE2017623)
the National First-class Discipline Program of Food Science and Technology (JUFSTR20180303)
the Distinguished Professor Program of Jiangsu Province
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Article History
Received: 9 August 2020
Accepted: 7 December 2020
First Online: 9 March 2021
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.
