Funding for this research was provided by:
National Natural Science Foundation of China (32372298)
Xinjiang ‘Two Zones’ Science and Technology Development Plan Project (2022LQ02003)
Construction of China Food Flavor and Nutrition Health Innovation Center (19008023032)
Beijing Engineering Technology Research Center Platform Construction Project (19008022080)
The Construction of High-Precision Disciplines in Beijing-Food Science and Engineering (19008021085)
Article History
Received: 10 November 2023
Revised: 16 January 2024
Accepted: 7 February 2024
First Online: 8 March 2024
Declarations
:
: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.