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Authors
Guo, Jing
Chen, Haiqin
Yang, Bo
Zhang, Hao
Chen, Wei
Chen, Yong Q
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Funding
Funding for this research was provided by:
the National Natural Science Foundation of China (31571810)
the Fundamental Research Funds for the Central Universities (JUSRP51702A)
Collaborative innovation center of food safety and quality control in Jiangsu Province
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Article History
Received: 12 June 2017
Accepted: 8 January 2018
First Online: 13 February 2018
Compliance with ethical standards
:
: This research was supported by the National Natural Science Foundation of China (nos. 31571810, 31530056); the Fundamental Research Funds for the Central Universities (no. JUSRP51702A); the program of “Collaborative innovation center of food safety and quality control in Jiangsu Province”.
: The authors declare that they have no competing interests.
