Yang, Shuhui
Liu, Lei
Wang, Jingwen
Guo, Shuyu
Liu, Guorong
Chen, Xing
Deng, Xi
Tu, Mingxia
Tao, Yufei
Funding for this research was provided by:
National Science Foundation for Young Scientists of China (No. 32001663)
the Sichuan Province Science and Technology Innovation Seedling Project (2021081)
Chunhui Project of Ministry of Education of China, and the Open Research Fund of Comprehensive Health Promotion Center of Xihua University (jkgl2018-033)
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University
Article History
Received: 22 December 2021
Revised: 27 August 2022
Accepted: 30 August 2022
First Online: 20 September 2022
Declarations
:
: The authors declare that they have no conflict of interest.
: Not applicable.
: Not applicable.
: All authors agree to publish.