Funding for this research was provided by:
National Natural Science Foundation of China grant (31701558)
Young Elite Scientists Sponsorship Program by CAST (2017QNRC001)
National First-class Discipline Program of Food Science and Technology (JUFSTR20180202)
Article History
Received: 15 January 2019
Accepted: 2 May 2019
First Online: 8 May 2019
Compliance with ethical standards
:
: The authors declare no competing financial interests.