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Authors
Wang, Huifang https://orcid.org/0000-0003-1042-0204
Lin, Gang
Cao, Shenghui
Xue, Tianren
Zhang, Qi
Wang, Huainian
Niu, Baolong
Guo, Ruijie
Yan, Hong
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (51703152, 22178242)
Natural Science Foundation of Shanxi Province (20210302124101, 201901D111115)
Liuwei Zhai Food Research Institute (213020310-J)
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Article History
Received: 3 September 2023
Accepted: 18 December 2023
First Online: 12 January 2024
Declarations
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: The authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.
: Not applicable.
