Yu, Hang http://orcid.org/0000-0001-7927-0473
Xu, Lebei
Yang, Fangwei
Xie, Yunfei
Guo, Yahui
Cheng, Yuliang
Yao, Weirong
Funding for this research was provided by:
Key Technologies Research and Development Program (2018YFC1602300)
National Natural Science Foundation of China (32001627)
Research Fund of Qingdao Special Food Research Institute (66120007)
Article History
Received: 8 December 2020
Accepted: 5 May 2021
First Online: 15 June 2021