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Authors
Lu, Hengqian
Chen, Haiqin
Tang, Xin
Yang, Qin
Zhang, Hao
Chen, Yong Q.
Chen, Wei
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Funding
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)
Jiangsu Province “Collaborative Innovation Center for Food Safety and Quality Control
Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX19_1819)
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Article History
Received: 27 April 2020
Accepted: 23 June 2020
First Online: 1 July 2020
Ethics approval and consent to participate
: Not applicable.
: All authors approved the manuscript.
: The authors declare that they have no competing interests
