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Authors
Kang, Yijin
Cao, Suzhen
Yan, Fangfang
Qin, Ning
Wang, Beibei
Zhang, Yaqun
Shao, Kan
El-maleh, Citrine A.
Duan, Xiaoli
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Funding
Funding for this research was provided by:
Food Safety Strategic Research Project from Chinese Academy of Engineering (2017-ZD-05-02-02)
National Natural Science Foundation of China (41503104)
Fundamental Research Funds for the Central Universities (FRF-TP-18-071A1)
Fundamental Research Funds for the Central Universities (FRF-TP-17-064A1)
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Article History
Received: 13 March 2019
Accepted: 14 August 2019
First Online: 19 September 2019
Compliance with ethical standards
:
: All authors declare that they have no conflict of interest or financial conflicts to disclose.
