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Authors
Zhou, Shiying
Jiang, Liuyi
Zhang, Jiajin
Zhao, Peng
Yang, Mei
Huo, Danqun
Luo, Xiaogang
Shen, Caihong
Hou, Changjun
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (81772290)
Key Laboratory of Food Engineering in Sichuan Province (No.NJ2020-03)
Graduate Scientific Research and Innovation Foundation of Chongqing (No. CYS20076;2020CDCGJ014)
Fundamental Research Funds for the Central Universities (2019CDYGZD007)
Chongqing Science and Technology Commission (CSTC2018jcyjAX0062)
The Higher Education Teaching Reform Research Project of Chongqing (203249)
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Article History
Received: 26 December 2020
Accepted: 18 March 2021
First Online: 8 April 2021
Declarations
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: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
