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Authors
Huo, Jiaying
Luo, Xuelian
Huang, Mingquan
Wu, Jihong https://orcid.org/0000-0003-4781-6077
Zhang, Jinglin
Liu, Xingxun
Li, Hehe
Sun, Xiaotao
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Funding
Funding for this research was provided by:
National key Research and development Program of China (973 Program) (2017YFC1600401-3)
National Natural Science Foundation of China (31471665)
National Natural Science Foundation of China (31871749)
the Open Project Program of Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (SPFW-2017-YB10)
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Article History
Accepted: 22 August 2019
First Online: 29 August 2019
Compliance with Ethical standards
:
: The authors declare no conflict of interest.
