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Authors
Ren, Hong-Xin
Qian, Zhi-Juan
Li, Min
Peng, Chi-Fang
Wang, Zhou-Ping
Wei, Xin-Lin
Xu, Jian-Guo
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Funding
Funding for this research was provided by:
national natural science foundation of china (31871879)
open project program of state key laboratory of food science and technology, jiangnan university (SKLF-KF-201912)
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Article History
Received: 25 June 2021
Accepted: 13 September 2021
First Online: 4 October 2021
Declarations
: The authors declare no competing interests.
