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Authors
Hou, Ying https://orcid.org/0000-0002-4270-7667
Zhao, Wanying
Ding, Xincheng
Zhang, Xuan
Li, Zhibin
Tan, Zhilei
Zhou, Jingwen
Wang, Hongxing
Jia, Shiru
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Funding
Funding for this research was provided by:
Innovative Research Group Project of the National Natural Science Foundation of China (32021005)
Innovative Research Group Project of the National Natural Science Foundation of China (31771952)
State Key Laboratory of Food Science and Technology, Nanchang University (No. SKLFNS-KF-202113)
Natural Science Foundation of Tianjin City (18JCQNJC78600)
Program for Professor of Special Appointment (Eastern Scholar) at Shanghai Institutions of Higher Learning (202110057134)
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Article History
Received: 7 January 2023
Revised: 22 May 2023
Accepted: 25 May 2023
First Online: 24 June 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.
