Lu, Hengqian
Chen, Haiqin
Tang, Xin
Yang, Qin
Zhang, Hao
Chen, Yong Q.
Chen, Wei
Funding for this research was provided by:
National Natural Science Foundation of China (31722041, 31530056)
Fundamental Research Funds for the Central Universities (JUSRP51702A)
National First-class Discipline Program of Food Science and Technology (JUFSTR20180102)
Article History
Received: 12 February 2019
Accepted: 4 March 2019
First Online: 21 March 2019
Compliance with ethical standards
:
: The authors declare no competing financial interest and no conflicts of interest.