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Authors
Pan, Caixing
Cui, Heping
Zhang, Qiang
Yao, Yishun
Hayat, Khizar
Zhang, Xiaoming https://orcid.org/0000-0002-1673-6026
Ho, Chi-Tang
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32172330)
National First-class Discipline Program of Food Science and Technology (JUFSTR20180204)
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province
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Article History
Received: 20 October 2021
Accepted: 27 April 2022
First Online: 7 May 2022
Declarations
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: The sensory study was declared to the Ethics Committee of Jiangnan University (Wuxi, China). Written informed consent was obtained from the participants or their legal guardians. The animals or humans’ tissues were not involved in this study as samples and the behavioral characteristics of animals or humans were not involved in this study as results.
: The authors declare no competing interests.
