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Authors
Li, Meng
Ni, Zifu
Li, Zhongzeng
Yin, Yanli
Liu, Jianguang
Wu, Dapeng
Sun, Zhongke
Wang, Le
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Funding
Funding for this research was provided by:
National Key R&D Project (2022YFD2101405)
National Natural Science Foundation of China (21978070)
Natural Science Foundation of Henan (232103810065, 212300410032)
Program for the Top Young Talents of Henan Associate for Science and Technology
Key Research and Development Projects in Henan Province (221111320500)
Henan Province "Double First-Class" Project - Food Science and Technology
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Article History
Received: 19 April 2024
Accepted: 29 May 2024
First Online: 13 June 2024
Declarations
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: The authors declare that they have no conflicts of interest.
