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Authors
Yang, Cheng
Zhang, Tiantian
Zhang, Han
Yang, Tongliang
Qu, Zihan
Zhang, Yifu
Chen, Guiyun
Chen, Ye
Li, Shuhong
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32272325)
Key Project of Tianjin Natural Science Foundation (23JCZDJC00560)
Project program of Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science and Technology, P. R. China (TJS202103)
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Article History
Received: 7 May 2024
Accepted: 20 August 2024
First Online: 28 August 2024
Declarations
:
: The authors declare no competing interests.
