Pei, Zhangming
Liu, Yufei
Zhao, Fang
Wang, Hongchao
Zhao, Jianxin
Chen, Wei
Lu, Wenwei
Funding for this research was provided by:
International Science and Technology Cooperation Project of Jiangsu Province (BZ2019016)
National Natural Science Foundation of China (31972085, 31820103010, 32202059)
Higher Education Discipline Innovation Project (BP0719028)
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province
Article History
Accepted: 20 July 2023
First Online: 29 July 2023
Declarations
:
: The authors declare no competing interests.