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Authors
Chang, Lulu
Chen, Haiqin https://orcid.org/0000-0002-2359-2622
Tang, Xin
Zhao, Jianxin
Zhang, Hao
Chen, Yong Q.
Chen, Wei
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Funding
Funding for this research was provided by:
national key research and development program of china (2021YFC2100702)
National Natural Science Foundation of China (31722041, 32021005)
the National First-class Discipline Program of Food Science and Technology (JUFSTR20180102)
the Jiangsu Province “Collaborative Innovation Center for Food Safety and Quality Control”.
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Article History
Received: 29 March 2021
Revised: 22 July 2021
Accepted: 23 July 2021
First Online: 23 August 2021
Declarations
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: This article does not contain any studies with human participants or animals performed by any of the authors.
: The authors declare no competing interests.
