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Authors
Jin, Zeya
Kong, Xiaowen
Wang, Zhiqiang
Zhang, Ruiting
Ma, Lin
Lin, Ke
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Funding
Funding for this research was provided by:
Fundamental Research Funds for the Central Universities (QTZX22040)
Fundamental Research Funds for the Central Universities (QTZX22040)
Fundamental Research Funds for the Central Universities (QTZX22040)
Fundamental Research Funds for the Central Universities (JB210506)
the Open Fund of the State Key Laboratory of Molecular Reaction Dynamics in DICP, CAS (SKLMRD-K202324)
the Open Fund of the State Key Laboratory of Molecular Reaction Dynamics in DICP, CAS (SKLMRD-K202324)
National Natural Science Foundation of China (21703164)
Natural Science Foundation of Shaanxi Province (2019JQ-047)
Natural Science Foundation of Shaanxi Province (2022JM-087)
Natural Science Foundation of Shaanxi Province (2019JM-087)
the 111 Project (B17035)
the 111 Project (B17035)
the 111 Project (B17035)
the 111 Project (B17035)
the Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation (2019JJ012)
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Article History
Received: 15 January 2023
Accepted: 18 October 2023
First Online: 5 December 2023
Declarations
:
: There are no competing interests.
