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Authors
Wang, Qiaoying https://orcid.org/0000-0002-1503-2502
Cai, Jiali
Xu, Zihan
Huang, Shihui
Zhou, Ruiping
Wang, Zhiyong
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Funding
Funding for this research was provided by:
Basic Research Programs of Sichuan Province (2017JY0107, 16ZA0399)
Science and Technology Planning Project of Shenzhen Municipality (20190106)
the Training Programs of Innovation and Entrepreneurship for Undergraduates of Sun Yat-Sen Uni-versity (20201062)
Key Laboratory of Food Engineering in Sichuan Province (16ZA0399)
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Article History
Received: 18 May 2021
Revised: 15 October 2021
Accepted: 19 October 2021
First Online: 8 December 2021
Declarations
:
: The authors declare that they have no competing interests.
