Wang, Jin-Rong
Guo, Xiao-Na
Yang, Zhen
Xing, Jun-Jie
Zhu, Ke-Xue http://orcid.org/0000-0001-7606-6813
Funding for this research was provided by:
Key Technologies Research and Development Program (No. 2018YFD0401003)
National First-Class Discipline Program of Food Science and Technology (JUFSTR20180204)
the program for Distinguished Talents of Six Domains in Jiangsu Province (NY-009)
the program of Collaborative Innovation Center for Modern Grain Circulation and Safety in Jiangsu Province
Article History
Received: 30 May 2020
Accepted: 9 March 2021
First Online: 15 March 2021