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Authors
Xiao, Chufan
Xue, Songlyu
Pan, Yuyang
Liu, Xiufang
Huang, Mingtao
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Funding
Funding for this research was provided by:
Science and Technology Program of Guangzhou (202002030337)
National Key Research and Development Program of China (2021YFC2100500)
Fundamental Research Funds for the Central Universities (2022ZYGXZR102)
Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing (2022B1212010015)
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Article History
Received: 15 February 2023
Accepted: 10 May 2023
First Online: 20 May 2023
Declarations
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: The authors declare no conflict of interest.
