Funding for this research was provided by:
the Fundamental Research Project of Shanxi Province (20210302123081)
the Key Research and Development Project of the Xinjiang Production and Construction Corps (2021AB010)
the Key Discipline Project of Food Science and Engineering of Yuncheng University (XK-2021013)
Article History
Received: 25 August 2023
Accepted: 1 December 2023
First Online: 15 December 2023
Declarations
:
: The authors declare that they have no competing interest.
: Not applicable.
: Not applicable.
: Not applicable.