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Authors
Zhang, Wei
Chen, Guoqing
Yang, Taiqun
Ma, Chaoqun
Gao, Hui
Li, Lei
Xiong, Yi
Gu, Jiao
Zhu, Chun
Yang, Zichen
Guan, Weinan
Zhou, Yan
Li, Xin
Cai, Zicheng
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Funding
Funding for this research was provided by:
the National Key Research and Development Program of China (2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3, 2018YFC1604204-3)
the Key Research and Development Program of Jiangsu Province (No. BE2020756, No. BE2020756, No. BE2020756, No. BE2020756, No. BE2020756, No. BE2020756, No. BE2020756, No. BE2020756, No. BE2020756, No. BE2020756, No. BE2020756, No. BE2020756, No. BE2020756, No. BE2020756)
the National First-Class Discipline Program of Food Science and Technology (JUFSTR20180302, JUFSTR20180302, JUFSTR20180302, JUFSTR20180302, JUFSTR20180302, JUFSTR20180302, JUFSTR20180302, JUFSTR20180302, JUFSTR20180302, JUFSTR20180302, JUFSTR20180302, JUFSTR20180302, JUFSTR20180302, JUFSTR20180302)
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Article History
Received: 29 April 2023
Accepted: 29 June 2023
First Online: 5 July 2023
Declarations
:
: The authors declare no competing interests.
