Wang, Meiyan
Li, Shiming
Lange, Klaus W.
Zhao, Hui
Funding for this research was provided by:
National Natural Science Foundation of China (31571832, 81803548)
Tianjin Key Laboratory of Food Biotechnology (TJCU-KLFB-18201)
Tianjin Innovative Research Team Grant (TD13-5087)
Article History
First Online: 10 April 2019
Compliance with Ethical Standards
:
: The authors declare no conflicts of interest.
: This article does not contain any studies with human or animal subjects performed by any of the authors.