Wang, Chao
Li, Shuo
Sun, Peng
Yu, Zhao
Yang, Xue
Funding for this research was provided by:
the School Cultivation Subject of Heilongjiang Bayi Agricultural University (PTJH201905)
Article History
Received: 18 October 2023
Revised: 22 November 2023
Accepted: 27 November 2023
First Online: 8 December 2023
Declarations
:
: This article does not contain any studies with human participants or animals performed by any of the authors.
: All authors have seen and approved the submitted version of the manuscript to <i>Journal of Food Composition and Analysis</i>.
: All authors consented for publishing the work. All authors agree to publish an individual’s data or image in <i>Journal of Food Composition and Analysis</i>.
: The authors declare no competing interests.