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Authors
Li, Ruirui
Liu, Yanjun
Zheng, Jia
Xu, Meng
Wang, Huan
Sun, Chunhong
Cai, Shijie
Guo, Xuewu
Wu, Xiaole
Chen, Yefu https://orcid.org/0000-0003-0728-8943
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Funding
Funding for this research was provided by:
national key research and development program of china (2018YFC1604103)
key laboratory of wuliangye-flavor liquor solid-state fermentation, china national light industry (2021JJ009)
national nature science foundation of china (No. 31671843)
national training program of innovation and entreneurship for undergraduates (No. 202110057044)
the project of tianjin science and technology (22ZYJDSS0050)
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Article History
Received: 11 November 2022
Revised: 21 February 2023
Accepted: 21 March 2023
First Online: 25 April 2023
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.
