Liu, Ruijie
Guo, Xin
Cheng, Min
Zheng, Liyou
Gong, Mengyue
Chang, Ming
Jin, Qingzhe
Wang, Xingguo
Funding for this research was provided by:
Natioanal Natural Science Foundation of China (31872895)
China Postdoctoral Science Foundation (2017M621635)
Shanghai Technological Innovation Action Plan: Technical tandard project (18DZ2200300)
national first-class discipline program of Food Science and Technology (JUFSTR20180202)
Article History
Revised: 17 January 2019
Accepted: 2 May 2019
First Online: 16 May 2019
Compliance with ethical standards
:
: No conflict of interest exits in the submission of this manuscript, and manuscript is approved by all authors for publication.