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Authors
Fan, Na
Wang, Xian
Sun, Jingyao
Lv, Xingang
Gu, Jiao
Zhao, Chunfang
Wang, Danping
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (21706213)
Chinese Postdoctoral Science Foundation (2016M602853)
National College Students Innovation and Entrepreneurship Training Program (201911396010)
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Article History
Revised: 15 January 2021
Accepted: 26 January 2021
First Online: 26 February 2021
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.
: I content to submit the original article for publication in Journal of Food Science and Technology (JFST).
: Not applicable.
