Sheng, Wei http://orcid.org/0000-0003-3450-9318
Shi, Yingjie
Ma, Jie
Wang, Lulu
Zhang, Biao
Chang, Qing
Duan, Wenxia
Wang, Shuo
Funding for this research was provided by:
the Open Project Program of State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (SKLFNS-KF-201819)
the Tianjin Municipal Science and Technology Commission (16PTSYJC00130)
the National Key R and D Program of China (2016YFD0401204)
the International Science and Technology Cooperation Program of China (2014DFR30350)
Article History
Received: 11 March 2019
Accepted: 6 July 2019
First Online: 24 July 2019
Compliance with ethical standards
: The author(s) declare that they have no competing interests.