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Authors
Sun, Zhenchun
Wang, Zhenguo
Qu, Fang
Su, Xiankun
Lin, Yechun
Yan, Hui
Long, Wei
Zhu, Guofei
Zhao, Tianming
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Funding
Funding for this research was provided by:
Science and Technology Program of Guizhou Province (QKHJC-ZK[2021]YB175)
Science and Technology Project of Guizhou Company of China Tobacco Corporation (2022XM14)
Guiyang City Science and Technology Plan Project ([2024]2-5)
Guiyang Technology Innovation Center of Ecological Food (Flavor and Quality) Industry
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Article History
Received: 8 July 2024
Accepted: 10 September 2024
First Online: 20 September 2024
Declarations
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: The authors declare no conflict of interest.
