Du, Zhiyang
Liu, Jingbo
Zhang, Deju
Ding, Long
Wang, Yizhen
Tan, Dawei
Zhang, Ting https://orcid.org/0000-0003-4229-6332
Funding for this research was provided by:
National Natural Science Foundation of China (31601486, 31771985)
Fundamental Research Funds for the Central Universities (451170301197)
Jilin Key Laboratory of Nutrition and Functional Food (20160622030JC)
Program of JLU Science and Technology Innovative Research Team (JLUSTIRT)
Article History
Accepted: 6 February 2018
First Online: 13 February 2018
Compliance with Ethical Standards
:
: The authors declare no competing financial interests.