Zhou, Xiao
Zhao, Rui
Cheng, Liang
Min, Xuefeng
Funding for this research was provided by:
National Natural Science Foundation of China (41571520)
Department of Science and Technology of Sichuan Province (2019JDJQ0020)
Key Laboratory of Food Engineering in Sichuan Province (XHJJ-1802)
the Fundamental Research Funds for the Central Universities (2682014RC04)
Guangxi Key Laboratory of Spatial Information and Geomatics (17-259-16-11)
Article History
Received: 6 November 2018
Accepted: 2 April 2019
First Online: 10 April 2019
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.