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Authors
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Funding
Funding for this research was provided by:
College student Innovation and Entrepreneurship Training Program in Anhui Province (S202314098184)
The Project of Natural Science Foundation of Higher Education of Anhui Province (2023AH051295)
Green Food Rural Revitalization Collaborative Technology Service Center of Anhui (GXXT-2022-078)
Blueberry Engineering Technology Research Center of Anhui
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Article History
Received: 5 February 2024
Revised: 1 May 2024
Accepted: 4 May 2024
First Online: 17 May 2024
Declarations
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: The authors declare no competing or financial interests.
: Authors declare that this study is in compliance with research ethical standards. In particular this article does not contain any studies with human and animal subjects.
