Guan, Feng
Shen, Liqin
Zhou, Xiaxia
Chen, Zhuo
Yu, Chen
Zhang, Jie
Yuan, Yongjun http://orcid.org/0000-0002-5047-6934
Funding for this research was provided by:
Natural Science Foundation of Zhejiang Province (NO. LY17C010001)
Natural Science Foundation of Ningbo (NO. 2017A610287)
Food Science and Engineering Key Discipline of Ningbo Higher Education (NO. 2019FSEKDNB001)
Zhejiang Provincial Top Discipline of Biological Engineering (NO. CX2019014)
College Student Technological Creativity Program (NO. 2019R420015)
Article History
Received: 5 December 2020
Revised: 4 May 2021
Accepted: 16 May 2021
First Online: 31 May 2021