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Authors
Wang, Shi-Peng
Sun, Zhao-Yong https://orcid.org/0000-0001-8209-866X
Wang, Song-Tao
Yuan, Hua-Wei
An, Ming-Zhe
Xia, Zi-Yuan
Tang, Yue-Qin
Shen, Cai-Hong
Kida, Kenji
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Funding
Funding for this research was provided by:
the key laboratory of wuliangye-flavor liquor solid-state fermentation, china national light industry (2021JJ002)
the solid-state fermentation resource utilization key laboratory of sichuan province (2018GTY005)
the graduate student’s research and innovation fund of sichuan university (2012017yjsy165)
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Article History
Received: 4 August 2021
Accepted: 21 October 2021
First Online: 8 November 2021
Declarations
:
: Not applicable.
: I confirm that the final manuscript has been seen and approved by all the authors.
: All the authors mutually agreed that the work should be published in <i>Applied Biochemistry and Biotechnology</i>.
: The authors declare no competing interests.
