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Authors
He, Meng
Jiang, Haimin
Kong, Haocun
Li, Caiming
Gu, Zhengbiao
Ban, Xiaofeng
Li, Zhaofeng https://orcid.org/0000-0001-7571-1083
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Funding
Funding for this research was provided by:
Science and Technology Support Program of Jiangsu Province (BE2022323)
Natural Science Foundation of Jiangsu Province (BK20221074)
the National First-class Discipline Program of Food Science and Technology (JUFSTR20180204)
Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province
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Article History
Received: 1 August 2022
Revised: 25 September 2022
Accepted: 26 September 2022
First Online: 11 October 2022
Declarations
:
: The authors declare no competing interests.
: Not applicable.
: Not applicable.
