Funding for this research was provided by:
National Natural Science Foundation of China (31401524, 31230057)
National First-Class Discipline Program of Food Science and Technology (JUFSTR20180203)
Article History
Received: 21 September 2018
Accepted: 19 December 2018
First Online: 8 January 2019
Compliance with Ethical Standards
:
: All the authors declare that they have no conflict of interest.