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Authors
Yi, Zhi
Sadiq, Faizan A.
Wang, Hongchao
Zhao, Jianxin
Zhang, Hao
Lu, Wenwei https://orcid.org/0000-0002-8636-9815
Chen, Wei
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Funding
Funding for this research was provided by:
Fundamental Research Funds for the Central Universities (JUSRP51903B)
National first-class discipline program of Food Science and Technology (JUFSTR20180102)
National Key Research and Development Program of China (2019YFF0217601)
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Article History
Received: 17 January 2020
Accepted: 3 June 2020
First Online: 3 July 2020
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.
