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Authors
Hong, Tingting
Yang, Tian
Chen, Liangyu
Jin, Yamei
Wu, Fengfeng
Xu, Xueming
Xu, Dan
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Funding
Funding for this research was provided by:
the Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX21_2045)
the Opening Foundation of Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology (No. FMZ202004)
the foundation of State Key Laboratory of Biobased Materials and Green Papermaking (No. KF201910)
the National Natural Science Foundation of China (No. 32001617)
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Article History
Received: 20 May 2023
Accepted: 13 July 2023
First Online: 18 July 2023
Declarations
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: The authors declare no competing interests.
