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Authors
Liu, Xiaoli https://orcid.org/0000-0001-9346-9163
Xie, Wancui
Yang, Xihong
Zhan, Xiaobei
Xia, Wenshui
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (31700709, 31671825)
National First-Class Discipline Program of Food Science and Technology (JUFSTR20180201)
the Fundamental Research Funds for the Central Universities (JUSRP11903)
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Article History
Received: 20 May 2019
Accepted: 15 November 2019
First Online: 21 November 2019
