Yun, Yaguang
Pan, Mingfei
Wang, Lulu
Li, Shijie
Wang, Yanan
Gu, Ying
Yang, Jingying
Wang, Shuo
Funding for this research was provided by:
Natural Science Foundation of Tianjin City (17JCQNJC14800)
Project program of Key Laboratory of Food Nutrition and Safety, Ministry of Education (2018001)
National Key R&D Program of China (2017YFE0110800)
Foundation of Tianjin Engineering Research Center of Safety Control Technology in Food Processing, (GCZX201801)
EUH2020 (EU-China-Safe 727564)
National Natural Science Foundation of China (31301461)
Open Project Program of State Key Laboratory of Food Nutrition and Safety (SKLFNS-KF-201803)
Basic Research Fees of Universities and Colleges in Tianjin (2017KDZD01)
Article History
Received: 10 April 2019
Revised: 14 May 2019
Accepted: 28 May 2019
First Online: 26 June 2019
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.