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Authors
Chen, Xing-Shuo
Yang, Jie
Mao, Yi-Nuo
Sun, Gui-Jin
Li, Ying-Qiu
Wang, Chen-Ying
Liang, Yan
Zhao, Xiang-Zhong
Mo, Hai-Zhen
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Funding
Funding for this research was provided by:
Pilot project of science, education and industrialization: major innovation project, exploitation of key technology and demonstration of industrialization for healthy food (2022JBZ01-08)
Science and Technology Cooperation Project of Shandong Province and Chongqing Municipality (2021LYXZ018)
Key Plan of Studying and Developing (Major scientific and technological innovation project) in Shandong Province, China (2020CXGC010604)
Project of postgraduate cultivation, achievement of excellent postgraduate, study and practice of multidimensional cultivation for innovative ability of food specialty postgraduate (24221515)
National Natural Science Foundation of China (31371839)
Natural Science Foundation of Shandong Province, China (ZR2020QC221)
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Article History
Received: 12 June 2024
Accepted: 6 December 2024
First Online: 12 December 2024
Declarations
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: The authors declare no competing interests.
: The authors declared that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
