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Authors
Fu, Guiyu
Weng, Huanyuan
Lai, Zhuzhi
Lin, Zhengzhong
Huang, Zhiyong
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Funding
Funding for this research was provided by:
the Natural Science Foundation of Fujian Province of China (2018J01432, 2017J01633)
the Open Foundation from Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province (B18097-5)
the National Undergraduate Training Programs for Innovation and Entrepreneurship (201910390017, 201810390024, 201710390300)
Cultivation Project in Jimei University for National Foundation (ZP2020029)
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Article History
Received: 16 October 2019
Revised: 16 March 2021
Accepted: 6 April 2021
First Online: 15 May 2021
