Yang, Ningru
Ding, Ning
Qi, Shuo
Shang, Zixuan
Ma, Pengfei
Khan, Imran Mahmood
Wang, Zhouping
Xia, Yu
Zhang, Yin
Zhang, Lili
Funding for this research was provided by:
the National Natural Science Foundation of China (32372423, 3221101215)
the National Key Research and Development Program of China (2021YFE0101800)
International Science and Technology Cooperation Program of Jiangsu Province (BE2022324)
the National First-class Discipline Program of Food Science and Technology (JUFSTR20180303)
Jiangsu Specially-Appointed Professor Program.
the S&T Plan Project of Jiangsu Provincial (BE2022324)
Article History
Received: 1 November 2023
Accepted: 7 January 2024
First Online: 13 February 2024
Declarations
:
: The authors declare no conflict of interest.