Huang, Mingwang
Chen, Haiqin
Tang, Xin
Lu, Hengqian
Zhao, Jianxin
Zhang, Hao
Chen, Yongquan
Chen, Wei
Funding for this research was provided by:
Fundamental Research Funds for the Central Universities (JUSRP51702A)
Jiangsu Province “Collaborative Innovation Center for Food Safety and Quality Control”
National Natural Science Foundation of China (31722041)
National First-class Discipline Program of Food Science and Technology (JUFSTR20180102)
Article History
Received: 10 March 2020
Accepted: 26 April 2020
First Online: 6 May 2020
Compliance with ethical standards
:
: The authors have no conflict of interest.