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Authors
Pei, Zhangming
Li, Xiaoshu
Cui, Shumao
Yang, Bo
Lu, Wenwei
Zhao, Jianxin
Mao, Bingyong
Chen, Wei
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32172173)
National Natural Science Foundation of China (31972086)
Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province
Key Technologies Research and Development Program (2021YFD2100700)
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Article History
Received: 29 January 2023
Accepted: 6 August 2023
First Online: 17 August 2023
Declarations
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: The authors declare that there are no conflicts of interest.
