Document is current
Any future updates will be listed below
-
Authors
Xu, Jing
Zhou, Lei
Miao, Jinyu
Yu, Wenzhi
Zou, Liqiang
Zhou, Wei
Liu, Chengmei
Liu, Wei
-
Funding
Funding for this research was provided by:
the National Science Foundation of China (No. 31860452)
China Postdoctoral Science Foundation (2019M652288)
Youth Science Foundation of Jiangxi Province (20181BAB214019)
the Postgraduate Innovation Fund of Nanchang University (CX2019100)
the Research Project of Sate Key Laboratory of Food Science and Technology, Nanchang University (No. SKLF-ZZB-201919)
- License Information
-
More Information
Article History
Received: 20 December 2019
Accepted: 4 April 2020
First Online: 18 April 2020
Compliance with Ethical Standards
:
: The authors declare that they have no conflict of interest.
