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Authors
Zhu, Shuang
He, Yuan
Lei, Jing-nan
Gong, Jia-jia
Tan, Chin Ping
Liu, Yuan-fa
Xu, Yong-Jiang
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Funding
Funding for this research was provided by:
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University
Project of Jiangsu Provincial Center of Technology Innovation for Future Food (BM2020023)
Natural Science Foundation of China (32172136)
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Article History
Received: 22 December 2023
Revised: 28 April 2024
Accepted: 8 May 2024
First Online: 22 May 2024
Declarations
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: The authors declare no competing interests.
