Zou, Bin
Zhang, Liming
Xia, Jiaojiao http://orcid.org/0000-0001-8007-9748
Wang, Pengyun
Yan, Yan
Wang, Xinyi
Adesanya, Idowu Onyinye
Funding for this research was provided by:
National Natural Science Foundation of China (21406093)
Natural Science Foundation of Jiangsu Province (BK20140529)
the Open Project Program of State Key Laboratory of Food Science and Technology of Jiangnan University (SKLF-KF-201919)
Key University Science Research Project of Jiangsu Province (14KJB530001)
Postdoctoral Science Foundation of Jiangsu Province (2014M550271)
Article History
Received: 3 October 2019
Accepted: 13 February 2020
First Online: 22 April 2020
Compliance with Ethical Standards
:
: The authors declare that they have no conflict of interest.