Xu, Shuying
Sun, Tong
Xu, Qian
Duan, Changping
Dai, Yue
Wang, Lili
Song, Qiushi
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
Article History
Received: 22 December 2017
Accepted: 3 May 2018
First Online: 9 July 2018
Competing Interests
: The authors declare that they have no competing interests.
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