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Authors
Liu, Yuntao https://orcid.org/0000-0002-8320-8725
Tang, Tingting
Duan, Songqi
Qin, Zhizhi
Zhao, Hui
Wang, Meiyan
Li, Cheng
Zhang, Zhiqing
Liu, Aiping
Han, Guoquan
Wu, Dingtao
Chen, Hong
Shen, Li
Wu, Wenjuan
Dong, Yuping
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Funding
Funding for this research was provided by:
the technology innovation R&D project of Chengdu City (2019-YFYF-00045-SN)
the Tianjin Key Laboratory of Food Biotechnology (TJCU-KLFB-18104)
the Key R&D Program of the Science and Technology Department of Sichuan Province (2018NZ0012)
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Article History
Received: 23 October 2019
Accepted: 30 January 2020
First Online: 19 February 2020
Compliance with Ethical Standards
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: The authors declare that they have no competing interests.
