Jiang, Liyuan
Kong, Haocun
Ban, Xiaofeng
Gu, Zhengbiao
Li, Caiming
Sun, Yue-E
Li, Zhaofeng http://orcid.org/0000-0001-7571-1083
Funding for this research was provided by:
National Natural Science Foundation of China (No. 32272263)
Science and Technology Support Program of Jiangsu Province (BE2022323)
Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province (2022-2-3)
Article History
Received: 10 January 2024
Revised: 11 February 2024
Accepted: 13 February 2024
First Online: 16 February 2024