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Authors
Jiang, Longwei
Wang, Fenghui
Xie, Cancan
Xie, Xinyan
Meng, Xiangyi
Zhang, Huajiang
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Funding
Funding for this research was provided by:
the Science Foundation Project of Heilongjiang Province (C2018026)
the Food Source-based Functional Active Packaging Discipline Team of Northeast Agricultural University (54941112)
Talent Training Project Supported by the Central Government for the Reform and Development of Local Colleges and Universities in 2021 (ZYZCDFGX202115)
“Young Talents” Project of Northeast Agricultural University (20QC11)
the Opening Project of Key Laboratory of Soybean Biology of Chinese Education Ministry (SBKF05)
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Article History
Accepted: 30 May 2022
First Online: 18 June 2022
Declarations
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: The authors have not disclosed any conflict of interest.
