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Authors
Jiang, Qi-Xing https://orcid.org/0000-0001-5439-1818
Ning, Kong-Luan
Yu, Da-Wei
Xu, Yan-Shun
Wang, Bin
Yang, Fang
Gao, Pei
Xia, Wen-Shui
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Funding
Funding for this research was provided by:
Chinese national first-class discipline program of Food Science and Technology (JUFSTR20180201)
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Article History
Received: 11 December 2019
Accepted: 23 June 2020
First Online: 29 June 2020
