Funding for this research was provided by:
National Natural Science Foundation of China (no. 31471594)
“Characteristic Probiotics and New Fermented Food” Team in Northeast Agricultural University (no. 50940912, Harbin, China)
Article History
Received: 27 January 2024
Accepted: 21 April 2024
First Online: 11 May 2024
Declarations
:
: The authors declare that there are no conflicts of interest.