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Authors
Zhang, Dianwei
Wang, Shengnan
Zhang, Yuhua
Ma, Yuanchen
Liu, Huilin
Sun, Baoguo
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32272413)
National Key Research and Development Program of China (2022YFF1101101)
Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology & Business University
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Article History
Received: 14 June 2024
Accepted: 25 July 2024
First Online: 6 August 2024
Declarations
:
: Not applicable.
: The authors declare no conflicts of interest.
