Xu, Youqiang
Wu, Mengqin
Niu, Jialiang
Huang, Huiqin
Nie, Zheng
Fu, Zhilei
Zhang, Chunsheng
Zhao, Zhigang
Lu, Hongyun
Li, Xiuting http://orcid.org/0000-0002-2493-417X
Sun, Baoguo
Funding for this research was provided by:
National Natural Science Foundation of China (32072165, 31830069, 31801467)
Beijing Municipal Natural Science Foundation & Beijing Municipal Education Commission (KM202110011003, KZ202010011018)
School Level Cultivation Foundation of Beijing Technology and Business University for Distinguished and Excellent Young Scholars (BTBUYP2021)
Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry (2021JJ006)
Article History
Received: 25 April 2022
Accepted: 20 July 2022
First Online: 2 August 2022
Declarations
:
: The authors have no conflict of interest in relation to this work.