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Authors
Wen, Peng
Su, Hao
Yin, Wen-jia
Hu, Jian-cheng
Wang, Yu
Yang, Jin-yi
Xiao, Zhi-li
Xu, Zhen-lin
Shen, Yu-dong
Wang, Hong
Hammock, Bruce D.
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Funding
Funding for this research was provided by:
Natural Science Foundation of China (31972157)
Guangdong Provincial Science and Technology Plan Foreign Science and Technology Cooperation Platform 2022
Guangdong Province Universities and Colleges Pearl River Scholar Funded Scheme 2017
National Key R&D Program of China (2019YFE0116600)
Guangdong Provincial Key Laboratory of Food Quality and Safety (2020B1212060059)
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Article History
Received: 4 June 2024
Accepted: 9 October 2024
First Online: 29 October 2024
Declarations
:
: The authors declare no competing interests.
