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Authors
Xia, Xue
Zhang, Ying
Yu, Jingyang
Song, Shiqing
Zhang, Foxin
Hayat, Khizar
Zhang, Xiaoming
Ho, Chi-Tang
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Funding
Funding for this research was provided by:
Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX22_2389)
Key Science and Technology Program of Anhui Province (202203a06020012)
National Natural Science Foundation of China (32172330)
Collaborative innovation center of food safety and quality control in Jiangsu Province
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Article History
Received: 15 November 2023
Accepted: 26 February 2024
First Online: 4 March 2024
Declarations
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: The authors declare no competing interests.
