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