Ma, Lijuan
Gao, Manman
Hu, Jiangnan
Tong, Wenzhe
Du, Liping
Yu, Aiqun
Huang, Jihong
Li, Jianxun
He, Ronglin
Funding for this research was provided by:
Zhongyuan Scholars in Henan Province (192101510004)
the Open Project Program of State Key Laboratory of Food Nutrition and Safety (SKLFENS-KF-201915)
National Natural Science Foundation of China (31671847)
the Project Program of Key Laboratory of Industrial Fermentation Microbiology (2018KF006)
Article History
Received: 17 May 2021
Revised: 12 August 2021
Accepted: 14 August 2021
First Online: 3 November 2021
Declarations
:
: The authors have declared that no conflict of interest exists.
: This article does not contain any studies with human participants or animals performed by any of the authors.
: Informed consent was obtained from all individual participants included in the study.