Li, Jing
Zhi, Qing-Qing
Zhang, Jie
Yuan, Xiao-Yu
Jia, Li-Hong
Wan, Yu-Lin
Liu, Qiu-Yun
Shi, Jian-Rong
He, Zhu-Mei http://orcid.org/0000-0003-4054-5067
Funding for this research was provided by:
National Natural Science Foundation of China (31870031;31470198)
Science and Technology Planning Project of Guangdong (2016B020204001)
the Opening Fund of Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base (028074911709)
Article History
Received: 11 June 2020
Accepted: 5 January 2021
First Online: 14 January 2021
Change Date: 26 April 2021
Change Type: Correction
Change Details: A Correction to this paper has been published:
Change Details: https://doi.org/10.1007/s42770-021-00501-7
Compliance with ethical standards
:
: On behalf of all authors, the corresponding author states that there is no conflict of interest.
: Not applicable.
: All the authors listed have approved the manuscript.
: All the authors listed have approved the publication.
: Not applicable.