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Authors
Fan, Guangsen
Cheng, Liujie
Fu, Zhilei
Sun, Baoguo
Teng, Chao
Jiang, Xueyu
Li, Xiuting https://orcid.org/0000-0002-2493-417X
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (31701592)
National Natural Science Foundation of China (31830069)
National Natural Science Foundation of China (31671798)
General Project of Scientific Research Program of Beijing Municipal Education Commission (KM201910011006/PXM2019_014213_000007)
Quality Construction of Talents Training/First-class Speciality Construction/Food Science and Engineering (PXM2019_014213_000010)
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Article History
Received: 22 January 2020
Accepted: 18 May 2020
First Online: 30 May 2020
Compliance with ethical standards
:
: The authors declare no competing financial interest.
: This article does not contain any studies with human participants or animals performed by any of the authors.
