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Authors
Huang, Yewei
Yan, Jingyun
Sun, Xiuli
Niu, Yun
Yuan, Wenjuan
Kong, Lingbin
Qin, Xiangdong
Zi, Chengting https://orcid.org/0000-0002-2367-3617
Wang, Xuanjun
Sheng, Jun
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Funding
Funding for this research was provided by:
Innovative Research Group Project of the National Natural Science Foundation of China (Nos. 31960075, 31760226)
Yunnan Provincial Science and Technology Department (Nos. 2017ZF003, 2018FG001-035)
the Yunnan Provincial Key Programs of Yunnan Eco-friendly Food International Cooperation Research Center Project (Nos. 2019ZG00904, 2019ZG00909)
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Article History
Received: 23 February 2022
Accepted: 13 April 2022
First Online: 22 April 2022
Declarations
:
: All authors whose names appear on the submission approved the version to be published.
: The authors declare no competing interests.
