Funding for this research was provided by:
National Natural Science Foundation of China (31371858)
National Key Research and Development Program “Key Techniques of Green Manufacturing of Preservatives and Antioxidants” (2016YFD0400805)
Food Safety Key Laboratory of Liaoning Province
Engineering and Technology Research Center of Food Preservation, Processing, and Safety Control of Liaoning Province
Text and Data Mining valid from 2018-07-09
Received: 22 December 2017
Accepted: 3 May 2018
First Online: 9 July 2018
: The authors declare that they have no competing interests.
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