Li, Yuxiang
Chen, Chao
Yi, Ruixiang
Funding for this research was provided by:
National Natural Science Foundation of China (51805416)
Natural Science Basic Research Plan in Shanxi Province of China (2019JQ-372)
Research Fund of State Key Laboratory of High Performance Complex Manufacturing (ZZYJKT2019-01)
Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetables (2019RS1002)
Article History
Received: 15 June 2020
Accepted: 9 March 2021
First Online: 19 March 2021
Declarations
:
: All authors have read and agreed to the published version of the manuscript.