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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, 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.
