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Authors
Li, Yuzhen
Wang, Yunqing
Liu, Zhenmin
You, Chunping
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Funding
Funding for this research was provided by:
the Development Project of Technical Standards for Determination of Furfural Compounds in Food (23DZ2203500)
the Development Project of Technical Standards for Determination of Furfural Compounds in Food (23DZ2203500)
the Enterprise Innovation Development and Energy Upgrading Project of Municipal State-owned Assets Supervision and Administration Commission (2022013)
the Enterprise Innovation Development and Energy Upgrading Project of Municipal State-owned Assets Supervision and Administration Commission (2022013)
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Article History
Received: 25 June 2024
Accepted: 7 August 2024
First Online: 20 August 2024
Declarations
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: The authors declare no competing interests.
