Huang, Zhenhua
Shen, Zhida
Liu, Chunlan
Shi, Huineng
He, Shuran
Long, Guangqiang
Deng, Weiping
Yang, Jianli
Fan, Wei http://orcid.org/0000-0001-8700-3594
Funding for this research was provided by:
the Major Science and Technique Programs in Yunnan Province (202102AE090042-02, 202102AA310048)
the National Natural Science Foundation of China (31960634)
the Yunnan Provincial Key Programs of Yunnan Eco-friendly Food International Cooperation Research Center project (2019ZG00901-04)
Article History
Received: 13 December 2021
Accepted: 10 September 2022
First Online: 2 October 2022
Declarations
:
: The authors declare no conflict of interest.