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Authors
Hu, Xiaoqing
Fan, Guangsen
Liao, Hui
Fu, Zhilei
Ma, Chao
Ni, Hui
Li, Xiuting https://orcid.org/0000-0002-2493-417X
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Funding
Funding for this research was provided by:
National Key R&D Program of China (2017YFD040020601)
General Project of Scientific Research Program of Beijing Municipal Education Commission (KM201910011006/PXM2019_014213_000007)
Beijing Natural Science Foundation (6164029)
Open Research Fund Program of Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology (HIMFT20190205)
Quality Construction of Talents Training/First-class Speciality Construction/Food Science and Engineering (PXM2019_014213_000010)
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Article History
Received: 31 March 2020
Accepted: 29 June 2020
First Online: 11 August 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.
