Yin, Qianqian
Mu, Haibo
Zeng, Maomao
Gao, Daming
Qin, Fang
Chen, Jie
He, Zhiyong
Funding for this research was provided by:
the National Natural Science Foundation of China (No. 31771978)
the National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180201)
the Innovation and Exploration Fund of State Key Laboratory of Food Science and Technology, Jiangnan University (No. SKLF-ZZB-201801)
Article History
Received: 7 July 2018
Accepted: 24 October 2018
First Online: 29 October 2018
Compliance with ethical standards
:
: The authors report no conflicts of interest.