Jiaojiao, Xia
Bin, Zou
Pengyun, Wang
Qing, Luo
Xin, Shen
Rui, Ji
Funding for this research was provided by:
Key University Science Research Project of Jiangsu Province (14KJB530001)
National Natural Science Foundation of China (21406093)
China Postdoctoral Science Foundation (2014M550271)
Natural Science Foundation of Jiangsu Province (BK20140529)
the Open Project Program of State Key Laboratory of Food Science and Technology of Jiangnan University (SKLF-KF-201919)
Article History
Received: 19 June 2019
Accepted: 27 September 2019
First Online: 10 October 2019
Compliance with ethical standards
:
: The authors declare that they have no conflict of interest.