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Authors
Qian, Hai-Long
Liu, Fang
Liu, Xue
Yang, Cheng
Yan, Xiu-Ping
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Funding
Funding for this research was provided by:
National First-class Discipline Program of Food Science and Technology (JUFSTR20180301)
National Natural Science Foundation of China (21804055, 21775056, 22076066)
Fundamental Research Funds for the Central Universities (JUSRP221002)
Natural Science Foundation of Jiangsu Province (BK20180585)
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Article History
Received: 24 April 2021
Revised: 25 June 2021
Accepted: 22 July 2021
First Online: 31 July 2021
Declarations
:
: The authors declare no competing interests.
