Jiang, Han
Tang, Xuan
Zhou, Qingqing
Zou, Jiong
Li, Ping
Breukink, Eefjan
Gu, Qing
Funding for this research was provided by:
This project was funded by the National Science Foundation of China (No. 31601449)
Natural Science Foundation of Zhejiang Province (No. LY16C200002, No.LQ18C200004)
International Science & Technology Cooperation Program of China (No. 2013DFA32330)
the Major Science and Technology Projects of Zhejiang Province (2015C02039, 2015C02022)
the Food Science and Engineering-the most important discipline of Zhejiang Province (2017SIAR202)
Article History
Received: 14 April 2018
Revised: 11 June 2018
Accepted: 16 June 2018
First Online: 7 July 2018
Compliance with ethical standards
:
: The authors declare that they have no competing interests.
: This article does not contain any studies with human participants or animals performed by any of the authors.