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Authors
Tang, Jun-Rong
Chen, Geng
Lu, Ying-Chun
Tang, Qing-Yan
Song, Wan-Ling
Lin, Yuan
Li, Ying
Peng, Su-Fang
Yang, Sheng-Chao
Zhang, Guang-Hui
Hao, Bing https://orcid.org/0000-0002-1313-3481
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Funding
Funding for this research was provided by:
National Key R& D Plan (2017YFC1702500)
the Major Science and Technique Programs in Yunnan Province (2019ZF011-1)
Yunnan Provincial Key Programs of Yunnan Eco-friendly Food International Cooperation Research Center Project Under Grant (2019ZG00901)
the Natural Science Foundation Project of Yunnan Province (202001AT070125)
the National Natural Sciences Foundation of China (31701854)
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Article History
Received: 6 September 2020
Accepted: 25 March 2021
First Online: 5 April 2021
Declarations
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: The authors declare no conflict of interest.
