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Authors
Fan, Xiaoyuan
Jiang, Chengyu
Dai, Wenna
Jing, Huijuan
Du, Xiaojing
Peng, Mengchen
Zhang, Yangyang
Mo, Ling
Wang, Li
Chen, Xiaohua
Lou, Zaixiang https://orcid.org/0000-0001-9277-9477
Wang, Hongxin
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Funding
Funding for this research was provided by:
the National First-class Discipline Project of Food Science and Technology (JUFSTR20180204)
Hunan Wuzizui Food Co., Ltd.
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Article History
Received: 25 August 2021
Accepted: 24 November 2021
First Online: 20 January 2022
Declarations
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: Authors declare that there is no conflict of interest to disclose.
