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Authors
Zhang, Ying
Yu, Hang
Xie, Yunfei
Guo, Yahui
Cheng, Yuliang
Yao, Weirong
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Funding
Funding for this research was provided by:
National Natural Science Foundation of China (32001627)
Key Technologies Research and Development Program (2018YFC1602300)
Research Fund of Qingdao Special Food Research Institute (66120007)
Key R&D Program of Jiangsu Province (BE2019362)
China Postdoctoral Science Foundation funded project (2018M642165)
Fundamental Research Funds for the Central Universities (JUSRP11904)
Natural Science Foundation of Jiangsu Province (BK20171139)
Forestry science and technology innovation and extension project of Jiangsu Province (No.LYKJ[2017]26)
National first-class discipline program of Food Science and Technology (JUFSTR20180509)
Science and technology project of Jiangsu Bureau of Quality and Technical Supervision (KJ175923, KJ185646)
Science and Technology Plan of Suzhou City (SS2019016)
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Article History
Accepted: 26 September 2022
First Online: 27 November 2022
Declarations
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: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
: All of the authors consent to participate.
