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Authors
Zhang, Nan
Li, Fuqiang
Zhang, Tingxin
Li, Chun-Yang
Zhu, Liping
Yan, Shigan
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Funding
Funding for this research was provided by:
Key Research and Development Program of Shandong Province (2019GNC106154, 2019YYSP024)
Natural Science Foundation of Shandong Province (ZR2017LD013)
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Article History
Received: 17 September 2021
Revised: 22 December 2021
Accepted: 26 December 2021
First Online: 6 January 2022
Declarations
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: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
: We all comply with Ethics requirements of the journal “European Food Research and Technology”.
