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Authors
Wang, Lu
Gang, Xin
Xiao, Yu
Ren, Yi
Wang, Jianhong
Niu, Baolong
Li, Wenfeng
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (31700689)
Natural Science Foundation of Shanxi Province (201901D111115)
Transformation of Scientific and Technological Achievements Programs of Higher Education Institutions in Shanxi (2020CG015)
Key Technology Research and Development Plan of Jinzhong City in Shanxi (Y201022)
Liuweizhai Food Research Institute (213020310-J)
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Article History
Received: 21 November 2022
Accepted: 2 January 2023
First Online: 12 January 2023
Declarations
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: Did not involve human tissue experiments
: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
