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Authors
Li, Zhifan
Zheng, Shuqing
Sun, Haomin
Xi, Rui
Sun, Yuqing
Luo, Denglin
Xu, Wei https://orcid.org/0000-0002-8696-7380
Jin, Weiping
Shah, Bakht Ramin
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (31701647)
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Article History
Revised: 11 January 2021
Accepted: 16 February 2021
First Online: 26 February 2021
Declarations
:
: There is no professional or other personal interest of any service and/or company that could be construed as influencing the position presented in the manuscript. The work has not been published before.
: No conflict of interest exits in the submission of this manuscript. All the authors listed have participated the research and approved the manuscript that is enclosed.
: The paper was approved by all authors for publication. All the authors agree to publish the paper in “Journal of Food Science and Technology”. If accepted, it will not be published elsewhere in the same form, in English or in any other language, including electronically without the written consent of the copyright holder.
: There is no ethics interest related in research.
