**Author details**

Zhiping Zhang1 , Yanzhi He1 and Xinyue Zhang1,2,3,4\*

1 College of Bioscience and Biotechnology, Yangzhou University, Yangzhou City, Jiangsu, China

2 Key Laboratory of Prevention and Control of Biological Hazard Factors (Animal Origin) for Agrifood Safety and Quality, Ministry of Agriculture of China, Yangzhou University, Yangzhou City, Jiangsu, China

3 Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou City, Jiangsu, China

4 Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious Diseases and Zoonoses, Yangzhou City, Jiangsu, China

\*Address all correspondence to: zhangxinyue@yzu.edu.cn

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

**155**

*Flavonoids and Pectins*

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