1Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, P. R. China,
2School of Food and Biological Engineering, Jiangsu Univeristy, Zhenjiang 212013, Jiangsu, P. R. China,
3College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi 860000, Tibet, P. R. China,
4College of Life Science, Sanquan College of Xinxiang Medical University, Xinxiang 453003, Henan, P. R. China,
5College of Plant Protection, Nanjing Agriculture University, Nanjing 210095, Jiangsu, P. R. China
1Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality, Ministry of Agriculture and Rural Affairs/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing), Ministry of Agriculture and Rural Affairs/Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, P. R. China,
2School of Food and Biological Engineering, Jiangsu Univeristy, Zhenjiang 212013, Jiangsu, P. R. China,
3College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi 860000, Tibet, P. R. China,
4College of Life Science, Sanquan College of Xinxiang Medical University, Xinxiang 453003, Henan, P. R. China,
5College of Plant Protection, Nanjing Agriculture University, Nanjing 210095, Jiangsu, P. R. China
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Corresponding author:
Jianrong Shi , Tel: +86-25-84390603,
Received: 8 March 2019 • Revised: 25 March 2019 • Accepted: 27 March 2019