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Authors
Shi, Bo-Ya
Wang, Ze-Hao
Zhang, Ning
Xie, Yin-Rong
Sun, Xiu-Li
Yang, Hao-Nan
Wu, Yi-Long
Zi, Cheng-Ting https://orcid.org/0000-0002-2367-3617
Wang, Xuan-Jun
Sheng, Jun
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Funding
Funding for this research was provided by:
Innovative Research Group Project of the National Natural Science Foundation of China (21602196,31960075, 31760226, 21602196,31960075, 31760226, 21602196,31960075, 31760226)
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Article History
Received: 25 January 2021
Accepted: 31 March 2021
First Online: 26 April 2021
Compliance with ethical standards
:
: All authors declare that: (i) except for National Natural Science Foundation of China, the Yunnan Provincial Science and Technology Department and the Yunnan Provincial Key Programs of Yunnan Eco-friendly Food International Cooperation Research Center Project, no support, financial or otherwise, has been received from any other organization that may have an interest in the submitted work; and (ii) there are no other relationships or activities that could appear to have influenced the submitted work.
