Wu, Tao
Yuan, Xv
Wu, Xiaoyu
Tang, Yong
Lin, Hongbin
Che, Zhenming
Zhou, Wenhua
Li, Weili
Funding for this research was provided by:
the Key Scientific Research Fund Project of Xihua University (Z1620516, Z1620515)
the Talents Plan of Xihua University, China (0220170105, 21030031)
the Science & Technology Innovation Talents of Hunan Province, China (2017TP1021kc1704007)
the Research on Modern Poduction Technology Integration of Szechuan Cuisine Seasoning (2016-XT00-00031-NC, 2015-HM02-00066-SF, and 2017NZ0002)
General Financial Grant from the China Postdoctoral Science Foundation (2017M611168)
the “Chunhui Plan” of Ministry of Education of China (Z2017061, Z2017092)
the Key Project of Sichuan Province Education Department (18ZA0456)
Article History
Received: 24 April 2018
Accepted: 26 July 2018
First Online: 10 September 2018
Compliance of Ethical Standards
:
: Tao Wu declares that he has no conflict of interest. Xv Yuan declares that he has no conflict of interest. Xiaoyu Wu declares that he has no conflict of interest. Yong Tang declares that he has no conflict of interest. Hongbin Lin declares that he has no conflict of interest. Zhenming Che declares that he has no conflict of interest. Wenhua Zhou declares that he has no conflict of interest. Weili Li declares that he has no conflict of interest.
: This article does not contain any studies with human participants or animals performed by any of the authors.
: Not applicable.