Funding for this research was provided by:
the National Science Foundation of China (51975251)
the Fundamental Research Funds for the Central Universities (JUSRP12059)
the Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology (FMZ202021)
the Natural Science Foundation of Jiangsu Province (BK20160181)
Article History
Received: 21 October 2020
Accepted: 14 June 2021
First Online: 12 July 2021