Li, Zhiquan http://orcid.org/0000-0002-8436-9651
Zou, Xiucheng http://orcid.org/0000-0003-1365-6845
Shi, Feng
Liu, Ren
Yagci, Yusuf
Funding for this research was provided by:
National Nature Science Foundation of China
National Natural Science Foundation of China (51673086)
National First-class Discipline Program of Food Science and Technology
China for providing a visiting scientist grant through the International Collaboration program (MOE & SAFEA, 111 Project
Article History
Received: 29 January 2019
Accepted: 15 July 2019
First Online: 8 August 2019
Competing interests
: The authors declare no competing interests.