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Authors
Xiang, Jun
Luo, Na
Guo, Chaofan
Zhang, Yuxiang
Chen, Xin
Wang, Xingwei
Yin, Xiaoyu
Wang, Xuejiao
Cao, Jianxin
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Funding
Funding for this research was provided by:
Key R&D Plan of Shaanxi Province (2023-YBNY-197)
Yunnan Fundamental Research Projects (202301BE070001-009)
Yunnan International Science and Technology Commissioner Project (202403AK140005)
Xingdian Talent Support Plan for young talents of Yunnan Province (KKRD202246038)
National Natural Science Foundation of China (32202092)
Yunnan Major Scientific Technological Projects (202202AG050009)
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Article History
Received: 20 February 2025
Accepted: 2 April 2025
First Online: 23 April 2025
Declarations
:
: All the authors give their consent for the submitted manuscript to be published in Food and Bioprocess Technology.
: The authors declare no competing interests.
