Yuan, Shuo
Yang, Yong
Li, Jiao
Tan, Xiaoyu
Cao, Yuying
Li, Shaoheng
Hong, Hee-Do
Liu, Liping
Zhang, Qinggao
Funding for this research was provided by:
Korea Food Research Institute funded project (2017029)
Article History
Received: 14 April 2020
Accepted: 15 October 2020
First Online: 6 November 2020
Competing interests
: The authors declare no competing interests.