Zheng, Simeng
Jiang, Bo
Zhang, Tao
Chen, Jingjing
Funding for this research was provided by:
National Natural Science Foundation of China (31871745)
National Key Research and Development Program (2017YFC1600902)
National First-Class Discipline program of Food Science and Technology (JUFSTR 20180203)
Article History
Received: 19 January 2020
Accepted: 23 April 2020
First Online: 2 May 2020
Compliance with ethical standards
:
: The authors declare that there is no conflict of interests regarding the publication of this paper.